Cabbage Stir Fry

Ingredients & Substitutions

Here I explain the best ingredients for my cabbage stir fry recipe, what each one does, and substitution options. For measurements, see the recipe card.

For The Cabbage Stir Fry:

• Cabbage – I prefer green cabbage because it’s sweet and not too peppery. You can find other varieties, a time-saving shortcut, and slicing recommendations in my cabbage guide below.
• Chicken – I used boneless, skinless chicken breast, but boneless chicken thighs, diced pork, or even ground turkey work great. You can also use cooked shredded chicken if you have some on hand — just skip that cooking step and add it toward the end to warm through.
• Onion, Bell Pepper, & Carrots – For color, natural sweetness, and different textures. I prefer red bell pepper, but any color works. Feel free to throw in other veggies you like, such as broccoli, snap peas, mushrooms, or baby corn. Just make sure you cut them up into similarly sized pieces to ensure even cooking.
• Aromatics – I use minced garlic and grated ginger to give this chicken cabbage stir fry its bold, aromatic base. Fresh tastes best, but jarred minced garlic works in a pinch, and you can use 1/2 teaspoon of ground ginger instead of fresh.
• Olive Oil – For stir frying both the chicken and vegetables. Avocado oil also works well here.
• Coconut Aminos – This is a savory, slightly sweet seasoning similar to soy sauce, and you can usually find it near the soy sauce at the grocery store. It’s my go-to soy sauce substitute, but low-sodium soy sauce or tamari work, too.
• Honey – I’ve been making this cabbage stir fry recipe for years and never added honey, but recently I tried it and it was even better! It brings out the sweetness in the cabbage. I’ve listed this as an optional ingredient now, so you decide. Regular honey works, but I like to use my natural sugar free honey instead.
• Sea Salt & Black Pepper – For seasoning the chicken and vegetables. Remember that soy sauce is usually saltier than coconut aminos, so adjust the added salt if you make that swap.

VARIATION: Add heat or tang!

If you’re looking for a spicy kick, consider adding Sriracha or a pinch of red pepper flakes to the sauce. For a tangier taste, add a splash of rice vinegar.

The Optional Finishes:

• Toasted Sesame Oil – Adds a concentrated nutty flavor. I stir it in after taking the pan off the heat, because it doesn’t do well at high heat. Don’t stir fry with it!
• Green Onions & Sesame Seeds – For freshness and a little crunch. Use either one or both.

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Choosing & Chopping Cabbage For Stir Fry

The variety and cut of the cabbage both affect the texture of your cabbage stir fry. I’ve compiled the options I tested, as well as a guide to help you choose how to chop it up.

Which Type Of Cabbage Is Best?

• Green Cabbage – My fave for cabbage stir fry! Its sweet, mild flavor works with this sauce, and its sturdy leaves become tender while still keeping a little bite.
• Savoy Cabbage – The crinkled leaves are more tender than green cabbage, so you’ll get a slightly softer result.
• Red Cabbage – It’s a little firmer (read: takes longer to become tender) and has a stronger peppery bite, which I don’t love by itself but is great mixed with green cabbage. It also turns the sauce and lighter vegetables purple, which can be pretty!
• Napa Cabbage – Its delicate leaves wilt faster and make a much softer stir fry, so I usually check on it sooner. The thicker white ribs will keep more crunch than the leafy portions.
• Packaged Coleslaw Mix – I use this as a shortcut for my egg roll in a bowl recipe, and it works well for this chicken cabbage stir fry, too! It is, of course, the fastest option because it’s already shredded and often includes carrots. Since the pieces are thin, I find they soften a bit faster than typical hand-cut cabbage.

How To Slice Cabbage For Stir Fry

You can chop cabbage for stir fry in two ways: ribbons or small pieces. Most of the steps are the same regardless:

• Remove the core. Cut the cabbage into quarters, then cut out the tough triangular core from each one.
• Slice each quarter into ribbons. Some cabbage stir fry recipes aim for 1/2 inch, but I like mine narrower, about 1/4 to 3/8 inch wide. You can choose based on your preference: Very thin shreds cook faster and turn softer, while wider pieces retain more crunch. If you like your stir fry in ribbons, you can stop here, like I do for sauteed or fried cabbage.
• Optional: Chop the ribbons into smaller pieces. This is what I do for this recipe, so the cabbage mixes evenly with the bite-sized chicken and vegetables. Just line up the ribbons and cut in the opposite direction to make little squares. (My picture below is before this step, but the ingredient picture above has it chopped into squares!)

A couple other tips I find helpful when slicing:

• Keep the pieces the same size. That way, they cook at the same rate.
• Slice thick white ribs more thinly than the leafy portions. Again, this helps with even cooking. I find this especially makes a difference when using Napa or Savoy cabbage, not as much with green cabbage.
• Measure after slicing. Cabbage heads vary a lot in size, so I always measure 8-10 cups for this recipe. This huge measuring cup is so helpful for this! Measuring keeps the chicken-to-cabbage ratio consistent, which matters because some readers have ended up with too much of one or the other. (Although I have to add, I did tweak the ratio in 2024 to improve it!)

How To Make Cabbage Stir Fry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season the chicken. Pat the chicken pieces dry. In a large bowl, season them evenly with sea salt and black pepper.
2. Cook the chicken. Heat the olive oil in a large skillet, braiser pan (my preference!), or wok over medium-high heat. Add the chicken and sear, stirring occasionally, until just golden brown and cooked through. Then, transfer to a plate and cover to keep warm.

3. Saute the aromatics. Reduce the heat to medium, add more olive oil, and cook the garlic and ginger until fragrant.
4. Add the onion and bell pepper. Cook until the onion is translucent and starting to brown, and the pepper is soft.

5. Stir fry the cabbage, carrots, and sauce. Whisk the coconut aminos with the optional honey (if using), then add it to the pan with the cabbage and carrots. Increase the heat to medium-high, and season with more salt and pepper. Stir fry cabbage until it’s tender and any excess liquid has simmered away.
6. Bring it all together. Return the chicken to the pan and warm it through. Remove the pan from heat, stir in the toasted sesame oil, and garnish with green onions and sesame seeds if you like.

I usually enjoy this chicken cabbage stir fry all by itself as a one-pan meal, but you can also serve it with my easy fried rice (or cauliflower fried rice) to make it more filling.

More Easy Stir Fry Recipes

If you liked my cabbage stir fry recipe, check out my other easy stir fries for more quick meals:

Beef Stir Fry

Vegetable Stir Fry

Chicken And Broccoli

Chinese Eggplant