Chicken Cabbage Stir-Fry

Chicken cabbage stir-fry is my go-to meal when I want something filling but fresh and light on a busy weeknight. It has bold flavors from just a few pantry staples and comes together quickly with minimal chopping and clean-up. The slight sweetness of paprika and richness of mayonnaise on juicy chicken makes this one of my most requested family dinners.

My crew asks for this even when I am low on groceries. The first time I whipped it up on a rushed night it became an instant keeper especially because the leftovers heat up really well.

Ingredients

• Chicken breasts: Tender and lean always slice evenly so they cook consistently. Choose chicken with firm texture and little moisture for best browning.
• Cooking oil: Helps the chicken and vegetables brown beautifully. Try avocado or light olive oil for a neutral taste.
• Salt and black pepper: Elevate all flavors so be sure to use a generous pinch and taste as you go
• Mayonnaise: Adds luxurious creaminess and helps coat the chicken slices. Go for full fat if you want the richest flavor.
• Coco aminos or soy sauce: Brings a deep salty-sweet element and adds a punch of umami. Check labels if you need this gluten free.
• Cabbage: Main veggie star offering crunch and mild sweetness. Look for tightly packed heads that feel heavy.
• Red bell pepper: Brings color and a slight sweetness for balance. Pick peppers that feel firm with shiny skins.
• Broccoli: Offers bite and bulk. Choose with tight florets and deep green color for maximum freshness.

Instructions

Prepare and Cook Chicken:

Cut each chicken breast into four even strips. Warm a large frying pan over medium-high heat and add a tablespoon of cooking oil. Space chicken pieces out evenly and sear for about five minutes per side. The chicken is ready when no pink remains inside and the outside gets a deep golden color. Do not rush this part as a good sear gives lots of flavor.

Mix Chicken with Sauce:

While chicken cooks slice up all your veggies so they are ready when you need them. In a medium bowl whisk together mayonnaise and coco aminos or soy sauce until smooth and creamy. As soon as the chicken finishes cooking transfer it to this bowl and gently toss to coat every piece with the sauce. Let it rest in the sauce while you make the veggies to boost juiciness.

Stir-Fry the Veggies:

Add another tablespoon oil to the now empty pan. Toss in chopped cabbage sliced red pepper and broccoli florets. Stir-fry over medium-high heat just two to three minutes until veggies start softening but still keep some crunch and bright color. Do not overcook or they may turn soggy.

Finish with Seasoning and Chicken:

Pour coco aminos or soy sauce over the veggies and toss everything thoroughly. Continue to cook three more minutes so liquid thickens a bit and the veggies are fully coated. Now spread the veggie stir-fry over four serving plates. Top with sauced chicken slices then drizzle any sauce left in the bowl right over everything for maximum flavor.

Cabbage is my favorite in this dish because it soaks up the sauce without getting mushy. My sister always sneaks an extra serving for the saucy bites left at the bottom of the pan.

Storage Tips

Store leftovers in an airtight container for up to three days in the fridge. Warm up gently in a skillet or the microwave. If you meal prep omit the cabbage until just before serving to keep it nice and crisp. This dish does not freeze well as the cabbage and broccoli become too soft.

Ingredient Substitutions

Try boneless thighs for the chicken if you want extra tenderness. Any color bell pepper works so use what is on hand. Snow peas snap peas or thin-sliced carrots make good swaps if you are out of broccoli. If you cannot do mayonnaise use Greek yogurt for creaminess.

Serving Suggestions

Serve it as is or over steamed rice for hearty appetites. For a lighter meal tuck inside lettuce wraps. I love to add extra sriracha or chili crisp for those who like it spicy. This pairs nicely with a quick Asian cucumber salad.

Cultural Context

Stir-fry is rooted in the Chinese tradition of fast wok cooking which seals in flavor and keeps vegetables fresh and crisp. Using cabbage and broccoli makes this American home version both comforting and wallet friendly which is especially great for large families.

Seasonal Adaptations

Go for Napa cabbage or savoy in spring as they are especially tender and sweet. Swap in asparagus or snap peas during peak spring. In fall try thin strips of butternut squash or carrots for color.

Success Stories

A friend made this for a teacher appreciation lunch and said it vanished before she could get seconds. Many readers said the kids eat all their veggies with this recipe. One neighbor brings it cold on picnics and always gets recipe requests.

Freezer Meal Conversion

Chicken can be sliced and mixed with sauce then frozen raw in a zipper bag. Thaw overnight and cook per directions adding fresh veggies the day you serve. Veggies themselves do not hold texture well after freezing.

The beauty of this chicken cabbage stir-fry is that it satisfies any night of the week and tastes even better the next day. Give it a try—you will have dinner on the table in no time.

Recipe FAQs

→ What can I substitute for coco aminos?

Soy sauce makes a great alternative if coco aminos aren't available. Adjust salt as needed.

→ How do I keep the chicken juicy?

Sear breast strips over medium-high heat, turning once. Remove as soon as they're just cooked through.

→ Can other vegetables be used?

Yes, feel free to add carrots, snap peas, or zucchini for extra color and crunch.

→ Is this dish gluten-free?

If you use coco aminos or gluten-free soy sauce, the dish remains gluten-free.

→ What's the best way to serve this stir-fry?

Serve on its own, over steamed rice, or with noodles for a heartier meal.