15-minute Chicken and Cabbage Stir Fry

This Chicken and Cabbage Stir Fry recipe is a must! Ready in 15 minutes and is a great way to use up any extra veggies. Such an easy, inexpensive and delicious meal idea.

So I found myself with some extra cabbage after I made my Kale and Rotisserie Chicken Salad with Peanut Dressing and I wanted to use it up in a different recipe. I figured it would be perfect in a stir fry-type of dish and this was too good!

Making this chicken and cabbage stir fry is really easy. You don’t need too many ingredients to make it. It is so simple, flavorful and really versatile. I used up the veggies I had on hand to make it. Like carrots, bell pepper and of course – green cabbage. But you can add in any others you are craving or have like mushrooms or broccoli too.

This dinner recipe is quick, affordable and you can have dinner on the table in about 15 minutes. You could also add more seasonings and spices into this dish if you wanted. I kept it really simple with coconut aminos and sesame oil. I was making this for a quick dinner so I didn’t really get too crazy with ingredients.

It also was a dish that tasted even better the next day. I don’t know what it is about me that makes me love leftovers cold so much. I love a stir fry cold especially and this one hit the spot. It’s simple, healthy and too good not to try.

I cannot wait to hear what you guys think of this. Pair it with your go-to rice, noodles or anything you’d like. Keep me posted if you make it!

What ingredients you need to make this chicken and cabbage stir fry:

• Avocado oil – or use olive oil or your favorite cooking oil
• Boneless skinless chicken breasts or thighs – I have done both. Just cut whichever into smaller 1-inch pieces
• Garlic cloves – freshly minced garlic cloves or you can use garlic powder if you don’t have
• Shredded green cabbage – this is such a good way to use up leftover green cabbage. I had some from my Kale and Rotisserie Chicken Salad with Peanut Dressing
• Carrot – chopped carrots for some extra veggies
• Red bell pepper – really any bell pepper can work in this recipe. Orange, yellow or red!
• Coconut aminos – or use soy sauce if you prefer
• Toasted sesame oil – I love using this for flavor but you can use another oil if you want too but sesame oil is so yummy with this 

How to make this chicken and cabbage stir fry:

1. Heat avocado oil in large skillet or woke over medium-high heat
2. Add chicken and cook for about 5 minutes or until cooked through and lightly browned then remove and set aside
3. In same skillet, add the garlic, shredded cabbage, pepper and carrots, cover and stir fry for another 5 minutes until cooked and softened a bit
4. Add in the chicken then the coconut aminos and sesame oil and cook for another few minutes on medium-low heat so the flavors come together
5. Serve with desired rice or noodles and sesame seeds if desired

FAQs and tips on making this stir fry:

• Don’t get too crazy with measurements here – if you want to add more sauces or seasoning, go for it. If you want more or less veggies, do it. That’s the beauty of this recipe. It is so simple and versatile. 
• Can I use another protein or just chicken? I have only made this with chicken. If you want to try steak you definitely can but the cooking instructions would differ a bit for timing.
• What is the best way to store this stir fry? In the fridge for 5 days. Reheat in the microwave or in a skillet.
• I want to add more flavors, what do you recommend? Paprika, chili powder, whatever spices you want can work.
• Can I make this plant-based or vegetarian? Yes, use tofu instead of chicken! I am not the tofu expert though so not sure the correct cooking instructions. 

A few other healthy quick dinners to try:

Easy Tex-Mex Chicken Skillet

Easy Whole30 Chinese Chicken and Broccoli

Lemon Dijon Chicken Skillet with Rice

EASY Thai Beef Lettuce Wraps (gluten-free)