Quick Garlic Chicken and Cabbage Stir-Fry with Carrots

Chicken and cabbage stir fry key ingredients

• Cabbage: Use regular green cabbage. You may not need the whole head; store leftovers in an airtight container in the refrigerator for other dishes.
• Carrots: Freshly grated carrots taste best—grating from whole carrots is quick and keeps them moist and flavorful.
• Soy-based stir fry sauce: A mix of soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger, with a small amount of cornstarch to thicken. The cornstarch prevents the sauce from being too watery so it doesn’t wilt the cabbage.

Ingredient amounts are listed in the recipe card below.

Variations

• Swap the chicken: Use chicken breast, ground chicken, or sliced chicken sausage instead of thighs.
• Try different cabbage: Napa or savoy cabbage work well and cook slightly faster.
• Add vegetables: Mushrooms, red bell pepper, or snow peas can be added with the carrots—note they may release extra moisture and require a bit more simmering to thicken the sauce.
• Make it spicy: Add crushed red pepper, sriracha to the sauce, or drizzle chili crisp at the end.

How to make chicken cabbage stir fry

Step 1: Prep the chicken

Cut the chicken into small, bite-sized pieces and season with ¾ teaspoon kosher salt.

Step 2: Prep the vegetables

Remove outer leaves, halve the cabbage, remove the core, and slice into wide strips. Cut those strips into squares or large bite-sized pieces and separate them by hand. Grate garlic and ginger or finely mince them, and chop scallions if using.

Step 3: Make the stir fry sauce

Whisk together soy sauce, grated ginger and garlic, brown sugar, 1 teaspoon sesame oil, and rice vinegar. In a small cup, mix the cornstarch with a little water until smooth, then whisk that into the sauce along with the remaining water so everything is combined.

Step 4: Cook the cabbage

Heat the remaining sesame oil in a large, deep skillet or wok over medium-high heat. When it shimmers, add the cabbage and toss to coat. Let it cook undisturbed for a few minutes so the edges char, then stir and let it sit again. Repeat for 10–15 minutes until the cabbage is softened and lightly charred around the edges, then transfer it to a large bowl.

Step 5: Cook the chicken and sauce

Add the sauce and chicken to the skillet, simmering until the chicken is cooked through, about 5–8 minutes. Stir in the grated carrots, then return the cabbage to the pan and toss everything to coat in the sauce. Serve over cooked rice and top with chopped scallions if desired.

Expert tips

• Salt the chicken: Even though the sauce is salty, seasoning the chicken with a little kosher salt before cooking improves the overall flavor.
• Use a large pan or cook in batches: Cabbage takes up a lot of volume before it cooks down. If your skillet is small, cook the cabbage in two batches so everything chars and softens evenly.
• Great for meal prep: This stir fry reheats well. Store leftovers in an airtight container in the refrigerator and reheat gently. Freezing is not recommended for best texture.

Debra’s Details: Easy, one pan, great flavor!

• Cooks in one pan for easy cleanup.
• Ready in about 40 minutes—ideal for busy weeknights.
• Packed with Asian flavors: soy, sesame, ginger, and garlic.
• Cabbage is economical, making this a budget-friendly meal.
• Flexible—swap proteins or add vegetables depending on what you have.

Chicken Cabbage Stir Fry with Carrots