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I’m all about easy weeknight dinners right now. I can’t get enough. With Baby #2 just a few weeks away (where did the time go?!), I’m tired and quite honestly don’t feel like cooking. No matter the reason, though, we all have nights like that. This 15-minute chicken cabbage stir fry recipe is the perfect remedy.
The great thing about this chicken cabbage stir fry is you can prepare for it ahead of time. If you have your chicken pieces, chopped bell peppers, diced onions, and minced garlic ready, the cooking part takes only 15 minutes and virtually no effort. All the ingredients can easily store in the fridge for several days, so chop ’em up on the weekend and you’re good to go.
This isn’t my first time gushing about how awesome a low carb stir fry can be. I love how quick and easy they are, not to mention convenient! Your entire meal is ready in one pan, which means less time, less prep, and less cleanup. Yes, yes, and definitely yes!
I love making stir fried cauliflower rice, too!
In fact, many of my early blog posts were gluten-free stir fry recipes. Because a low carb stir fry is quite possibly the easiest thing to make, even for a beginner, these dishes are how I got started on my cooking journey. Mediocre pictures notwithstanding, you guys seemed to like them too. And, I still regularly make my beef taco skillet, sesame kelp noodles with chicken, and zucchini stir fry with beef and pesto.
This chicken cabbage stir fry recipe just might be my new favorite ever. Somehow, it’s hearty and light at the same time. It’s a healthier take on dinner, but flavorful enough that everyone at the table will enjoy it – whether they are eating low carb or not.
By the way, this is a dish you’ll want to save to make year-round. I can never resist seasonal recipes, but having an arsenal of ones you can make anytime is a must, too. And when I first made this seasonless stir fry last week, even though spring was technically here, it just didn’t feel like it outside yet.
Feel free to throw in whatever veggies you like. Just make sure you cut them up into similarly sized pieces, to ensure even cooking. You’ll want even smaller pieces for any hard vegetables. Isn’t that another thing to love about a stir fry – having a convenient way to use up all your fresh produce? Whether you change it up or follow the recipe to a tee, I hope you’ll love this chicken cabbage stir fry as much as my family did.
Tools To Make Keto Chicken Cabbage Stir Fry
Tap the links below to see the items used to make this recipe.
- Chef’s Knife – This 8-inch chef’s knife is the perfect size for chopping and shredding vegetables.
- Cutting Board – Nonporous, odor resistant, and dishwasher safe, this is a cutting board you should definitely add to your kitchen tools.
- Wok – This 12-inch nonstick wok would work great for cooking this delicious low carb stir fry recipe.
Easy Chicken Cabbage Stir Fry Recipe
Chicken Cabbage Stir Fry - 15 Minutes (Paleo, Low Carb, Gluten-free)
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Heat a tablespoon of olive oil in a large skillet or wok, over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add onion. Cook for 5-7 minutes, until translucent.
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Increase heat to medium-high. Add the remaining olive oil and the chicken. Stir fry for 3-5 minutes, until the chicken is just golden. (Don't overcook to avoid drying it out. You want it to be about 80%-90% done.)
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Add the cabbage, bell pepper, and coconut aminos. Season with ground ginger, sea salt, and black pepper. Stir fry for 3-5 minutes, until the cabbage is tender. Garnish with chives.
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Recipe Notes
Serving size: 1/4 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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43 Comments
Beth
1Omg, this was amazing made it for dinner tonight. My husband was like ‘don’t mess with my chicken and cabbage I like them how you usually cook them.’ Well he ate a big plate and said he would eat again
Rennae
1Loved this recipe and so did my husband. I used ground chicken and browned it first, then removed and followed the rest of the directions, adding the chicken back in with the red pepper. At the end I squeezed juice of half a lime over it all, (carbs?) then some sesame seeds. Great flavor!!
Carl
0Good, but a little spicy from the ginger. I’ll use a little less next time. Adding peanut butter helped.
Diane
0Very easy to follow recipe. I didn’t have Coconut amino so I used a ginger soy sauce I have it came out great!
Dorothy
0I made this for the first time tonight and I will be making it often! It’s delicious, and so easy!
Bob Malzacher
0What section of a supermarket would you find coconut aminos?
Wholesome Yum D
0Hi Bob, It should be close to the soy sauce.
Lois
0I like the fact that its low carb and you can use up extra vegetables from your fridge! I love lots of Cabbage to fill me up and the Aminos give it a great taste! Thanks for posting. May add a little water to the mix.
Lindsay
0My whole family loved it!
Lori
0Fantastic recipe! Couple of adjustments to use what we had on hand. About 1.5 T fresh ginger instead of ground. One medium carrot is cut into matchsticks instead of red pepper. Green onions instead of chives. Added 1 T garlic chili paste for some heat and drizzled 2 tsp sesame oil at the end for added flavor. Husband and son both raved! Will make it again and try with red pepper next time! Thank you – so quick and easy!
Debbie
0I used rotisserie chicken and put it in toward the end, as you suggested. Delish!! Thank you for this awesome, quick recipe!!
Charlette
0Hello how much is a serving size is it 1 cup or 2?
Wholesome Yum M
0Hi Charlette, This recipe makes 4 servings. Please portion as such so the nutrition is accurate.
Dena L Marger
0No video.
Wholesome Yum M
0Hi Dena, The video is located in the recipe card. If you cannot see it, you may need to turn off your browser’s ‘reader mode’ so you can view it. I hope this helps!
Judy
0This was really good! We gave it a 10! Love having a fast dinner. Hubby chopped up the Vegetables while I worked on taxes. So I just had to assemble.
Thanks for having the scaling feature on your recipe. I defrosted 1.5 pounds of chicken breast in the pack. So we have enough for 2 dinners!
I didn’t have chives, so I added the green part of green onions. My hubby suggested nuts on top, so we added sliced almonds.
I am going to have a FaceTime with a good friend tomorrow, while I open your cookbook. It’s still in the packing box; delivered yesterday. It will be fun to do it together!!!
Catherine
0Hi, can the leftovers be frozen for another time? Thank you, love these recipes
Wholesome Yum M
0Hi Catherine, I wouldn’t freeze this recipe. The cabbage will not come out well after freezing and reheating.
Terri
0Hello everyone!!! I’m new to healthy cooking and I came across this delicious looking recipe. Can anyone tell me what coconut aminos actually is and if I can substitute something else in its place if I am unable to find it?
Maya | Wholesome Yum
0Hi Terri, You can get coconut aminos by taping on it on the recipe card. That shows what it is as well.
John Pron
0I added some mushrooms and some broccoli florets, it came out awesome. I love your web site and all your recipes Maya. You rock! I started my Keto diet three weeks ago and have already dropped twelve pounds. I’m very happy to have found your site, you make it very easy. Thanks!
Marion Albares
0I have tried and really enjoyed the zucchini boats! Thank you for this dish!
Maya | Wholesome Yum
0I am so happy to hear that, Marion!
Ashley
0Could I use some shredded chicken that is already cooked and just skip the first part of cooking the chicken or will it end up too dry?
Maya | Wholesome Yum
0Hi Ashley, Yes, you can. If you have chicken already cooked, you can add it closer to the end, just enough to heat through.
Maxine fish
0Just made this for tea absolutely gorgeous I’ve made it with cabbage rice using the rest of the coconut milk, definitely one for my saved recipes.
Maya | Wholesome Yum
0I am so happy you liked it, Maxine!
Vera
0Made it tonight for the first time and everybody thought it was delicious! I used fresh ginger with the garlic…yum. Thank you so much for such a great dish.
Maya | Wholesome Yum
0Thank you so much, Vera! I’m so glad you and your family/friends enjoyed it.
Martha Barrow
0Delicious and easy.
Maya | Wholesome Yum
0Thank you, Martha!
Lorey
0Could you use liquid aminos instead of coconut?
Maya | Wholesome Yum
0Hi Lorey, Yes, you can!
Sandra
0I made this for lunch today, and it was DELICIOUS! Thanks for sharing. I was searching for low carb foods and this was my choice for today!
Maya | Wholesome Yum
0Thank you, Sandra!
Rosemary
0What is the amount of 1 serving?
Maya | Wholesome Yum
0Hi Rosemary, The volume of a serving would depend on how tightly you pack it and even how much you let the cabbage cook down. The serving size is just 1/4 of the recipe. If you divide the pan into four sections, it’s one of those.
Maya | Wholesome Yum
0Hi Rosemary, A serving is 1/4 of the entire recipe. So if you divide the pan into four sections, a serving is one of those.
Melissa Griffiths
0Cheers to a quick and easy meal! Love it!
Maya | Wholesome Yum
0Thank you, Melissa!
Mary H.
0Can I replace the coconut aminos for regular Braggs aminos, or even GF soy sauce? Is there a difference in how much I should use? THANK YOU!!!
Maya | Wholesome Yum
0Hi Mary, Yes, you can! Either one of those should work the same way and you can use the same amount.
Helene Dsouza
0Love cabbage stir fry, I make it frequently at home. With chicken it must taste even better!