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This chicken and cabbage stir fry is one of those recipes we keep coming back to week after week. Ground chicken, crisp cabbage, colorful veggies, and scrambled eggs all tossed in a bold, savory peanut sauce with just the right kick of heat. It’s fast, filling, and way better than takeout.
The best part? It all comes together in one skillet in about 30 minutes. No fancy ingredients, no complicated techniques — just real, satisfying food on the table fast.
Why You’ll Love This Recipe
- One pan, minimal cleanup. Everything cooks in the same skillet. Fewer dishes, more time for the things that matter.
- That sauce though. Soy sauce, honey, peanut butter, rice vinegar, oyster sauce, and a hit of sriracha. It’s savory, slightly sweet, a little tangy, and completely addictive.
- Budget-friendly. Ground chicken and cabbage are two of the most affordable proteins and vegetables out there. This recipe feeds four without breaking the bank.
- Meal prep gold. It reheats beautifully and keeps well in the fridge for days. Make a big batch on Sunday and thank yourself all week.
You’ll need
How to Make Chicken and Cabbage Stir Fry
Full recipe card with exact quantities is below.
- Whisk the sauce ingredients in a small bowl and set aside.
- Scramble the eggs in a skillet until just set, then remove.
- In the same pan, cook the ground chicken over medium-high heat for 5–7 minutes until cooked through and lightly browned.
- Add the vegetables and cook until slightly tender but still crisp. Stir in the garlic and cook briefly.
- Give the sauce a quick stir, pour it in, and cook for 2–3 minutes until thickened and well coated.
- Return the eggs, add green onions, toss, and serve.
Helpful Tips
- Cook on high heat. Stir fry is all about fast, hot cooking. High heat gives you that slightly charred, restaurant-style flavor instead of steamed, soggy vegetables.
- Prep everything before you start. Once the pan is hot, things move quickly. Have your sauce mixed, vegetables chopped, and eggs whisked before you turn on the stove.
- Don’t overcrowd the pan. If your skillet is small, cook the vegetables in two batches. Crowded vegetables steam instead of stir fry.
- Stir the sauce before adding it. The cornstarch settles to the bottom as it sits. Give it a quick stir every time so the sauce thickens evenly.
- Keep the vegetables crisp. We’re going for tender-crisp, not soft. Pull the pan off the heat the moment the vegetables are just cooked through — they’ll continue cooking slightly from the residual heat.
Substitutions & Variations
- Ground chicken: Ground turkey, ground pork, or even thinly sliced chicken breast or thighs all work here.
- Cabbage: Napa cabbage is softer and slightly more delicate if you prefer. Savoy cabbage works too.
- Peanut butter: Almond butter is a great swap if you have a peanut allergy. The flavor is slightly different but still delicious.
- Soy sauce: Tamari works perfectly for a gluten-free version.
- Sriracha: Chili garlic sauce, gochujang, or a pinch of red pepper flakes are all good substitutes.
- Add more vegetables: Snap peas, broccoli florets, baby bok choy, or sliced mushrooms are all great additions.
What to Serve with Chicken and Cabbage Stir Fry
This stir fry is a complete meal on its own, but here are a few ways to round it out:
- Steamed white or brown rice — the classic pairing
- Rice noodles — toss them right into the pan with the sauce
- Cauliflower rice — keeps it low-carb
- Lettuce wraps — spoon the stir fry into butter lettuce leaves for a fun, fresh serving option
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a skillet over medium heat with a small splash of water or broth to loosen the sauce. It reheats really well — arguably better the next day once the flavors have had time to meld.
- Freezing: This stir fry freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes! Thinly slice the chicken breast and cook it the same way. It’ll absorb the sauce just as well. Chicken thighs work great too and stay a bit juicier.
Absolutely — just skip them. The stir fry is still hearty and filling without them.
High heat and not overcrowding the pan. Cook fast, stir often, and pull it off the heat while it still has a little bite.
Yes! The sauce keeps in a jar in the fridge for up to a week. It’s also great on noodles, rice bowls, or other stir fries.
More Easy Weeknight Stir Fry Recipes
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Stir Fry Sauce Recipe
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Mongolian Ground Beef Recipe
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Egg Roll in A Bowl Ground Turkey
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Chicken and Cabbage Stir Fry
Ingredients
Sauce
- ½ cup chicken broth
- ¼ cup dark soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon honey
- 1 ½ tablespoons rice vinegar
- 2 teaspoons oyster sauce
- ½ teaspoon sriracha, or to taste
- 1 tablespoon smooth peanut butter
- ½ teaspoon toasted sesame oil
- ½ teaspoon fresh ground ginger
Stir Fry
- 1 tablespoon olive oil
- 2 eggs, whisked
- 1 pound ground chicken
- Salt & pepper, to taste
- 1 tablespoon peanut oil, or olive oil
- 5 cups green cabbage, roughly chopped
- 1 small yellow onion, diced
- 1 red bell pepper, sliced
- ½ cup carrots, julienned
- 4 cloves garlic, minced
- 2 green onions, sliced
Instructions
- In a small bowl, mix all the sauce ingredients until well combined. Set aside.
- Cook the eggs first: heat oil in a large skillet over medium heat, add the eggs, and scramble until just set. Remove and set aside.
- In the same pan, cook the ground chicken over medium-high heat. Season with salt and pepper and cook until fully cooked and lightly browned (5-7 minutes), breaking it up as it cooks.
- Add the peanut oil, then add the cabbage, onion, bell pepper, and carrots. Cook over high heat, stirring occasionally, until slightly tender but still crisp.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Give the sauce a quick stir, then pour it in and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats everything.
- Return the eggs to the pan and add green onions. Toss to combine.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was great. I removed the chicken once it was cooked so it wasn’t overcooked and added back after the veggies were almost cooked. Also the carrots need to be slightly precooked as they were a little too crunchy. Otherwise great dish!
Betsy, love the way you made it work for you 😊 Just to add — with ground chicken, it actually works well to keep it in the skillet while the veggies cook. Since it’s broken up into small pieces, it cooks quickly and stays tender, plus it soaks up all the flavors from the cabbage and sauce as everything comes together. Your method works great too — it really comes down to preference! So glad you enjoyed it, and I appreciate you sharing your tips 💕
Simple ingredients but so flavorful. This is going into my weekly rotation for sure.
Love hearing that, David! Those simple meals are usually the ones we keep coming back to 👍
Quick, easy, and super tasty. Perfect for busy nights when I don’t want to think too much.
That’s exactly what it’s for! So glad it made dinner easier, Natalie 👍
Quick, healthy, and really flavorful. Great weeknight meal.
Hi Kevin! That’s exactly what it’s made for—quick and satisfying. Glad you enjoyed it!
Quick, tasty, and perfect for a busy night. Will definitely repeat.
Hi Leo! That’s exactly what it’s made for—fast and delicious. Glad you liked it!
Quick, healthy, and tasted great. Perfect for busy nights.
Hi Samir! That’s exactly what it’s meant for—glad it worked out!