Chicken and Cabbage stir fry is a quick and easy weeknight dinner that comes together in under 30 minutes. Tender, melt-in-your-mouth cabbage is paired with leftover chicken for a flavorful low-carb dish with both European and Asian influences.
Suitable for low carb, gluten free, Whole 30, Keto, and Paleo diets. Post includes Weight Watchers points.
This chicken and cabbage recipe is the ultimate way to use leftover chicken! Making stir fry chicken and cabbage is easy on your budget and easy to throw together using ingredients from your pantry. The cabbage becomes tender, like noodles, and the slightly sweet and smoky flavor is so satisfying.
Quick and flavorful meals are a must in my house, and this one couldn’t be any faster to prepare. This stir fry chicken and cabbage dish is ready in just 25 minutes, plus it is healthy and totally delicious.
What’s more, this chicken and cabbage stir fry is suitable for a wide range of dietary needs, so it can be enjoyed by everyone.
Check out this Air Fryer Chicken And Cabbage and this delish Smothered Cabbage.
Why Make This Recipe
- Low Carb/High Flavor – Eating healthy doesn’t have to be boring. This quick stir fry is full of flavor.
- Easy To Prepare – It only takes a few minutes to prep the ingredients for this recipe. You can even do it in advance and store in the fridge, so you can just toss it in the pan when you are ready to make the chicken cabbage stir fry.
- Easy To Customize – Add in your favorite veggies, or swap the seasoning to customize this chicken and cabbage stir fry to just the way you like it.
Ingredient Notes
- Chicken – This is a perfect recipe for using up leftover chicken. I used Italian herbed chicken and just quickly chopped it up. It’s as easy as that! I also use canned chicken too.
- Olive Oil – Or any light, neutral oil.
- Butter – Use salted or unsalted. I prefer unsalted, as it makes it easier to control the seasoning to my taste.
- Garlic Paste – Available in a tube in the grocery store’s produce section. You can also make your own by mashing chopped garlic with a small amount of salt until smooth.
- Smoked Paprika – While you can use regular sweet paprika, smoked paprika has a deliciously warm, smoky flavor.
- Green Cabbage – Remove the core and roughly chop a small head.
- Seasoning – Salt and pepper. Feel free to add Italian seasoning or your favorite herb blend.
- Basil – A chiffonade of fresh basil adds color and freshness to the finished dish.
How To Make Chicken Cabbage Stir Fry
Get full ingredients list and instructions from the recipe card below.
- Heat olive oil and butter In a skillet over medium heat, then add the garlic paste and sauté until bubbly.
- Mix in the paprika, followed by the cabbage.
- Stir fry for 7-10 minutes until the cabbage is cooked to your taste.
- Add in the chicken and cook until it is warmed through.
- Season with salt and pepper (and any other seasonings, if desired).
- Garnish with freshly chopped basil, serve, and enjoy.
Note: Always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Tips For Success
- This recipe is ideal for using leftover chicken. But if you don’t have any, simply cook two chicken breasts in a skillet until the internal temperature reaches 165 degrees F / 74 degrees C.
- Chop or shred the cabbage depending on your preference.
- Cook the cabbage to your desired doneness. Cook for less time if you prefer cabbage with a slight crunch, or cook a little longer for melt-in-your-mouth cabbage.
- Generously season with salt and pepper.
- If adding additional veggies, be sure to slice thinly so they cook quickly.
Variations
- Add Soy Sauce or Aminos – Adding a bit of soy sauce, tamari or liquid aminos is a great way to kick up that umami flavor. Be sure to choose a gluten free option if wheat is a concern.
- Add Ginger – Grate in a bit of fresh ginger along with the garlic for a warm, Asian flavor.
- Add Onion – Onion is a flavorful aromatic. Saute chopped onion for 1-2 minutes before adding the cabbage.
- Add More Vegetables – Toss in your favorite vegetables such as broccoli florets, slices of bell pepper or thinly sliced carrots and saute them along with the cabbage.
- Add Heat – Toss in a bit of crushed red pepper for a touch of heat.
Budget-Friendly Tips
- Use Leftover Chicken – This frugal recipe is perfect for using leftover chicken.
- Make It A Meal – This chicken cabbage stir fry is a meal in itself, but you can serve it with rice, noodles, mashed potatoes, or pierogies and sour cream.
Prep Ahead And Storage
- Prep Ahead – If using leftover chicken that has been frozen, defrost overnight in the fridge. Ingredients for this dish can be chopped and stored in the refrigerator up to 24 hours in advance.
- Store – Leftovers can be stored in the fridge for up to 4 days.
- Freeze – Freeze in an airtight container and use within 3 months. Thaw overnight in the fridge before reheating.
Meal Prep
- Eat dinner, then enjoy any leftovers for 4 more days.
- Reheat leftovers in the microwave.
- Try this chicken and cabbage cold! It’s really tasty.
FAQs
Slice the cabbage in half through the stem end. Use a sharp knife to cut out the core and discard. Slice the cabbage as desired. I prefer larger chunks of cabbage, but you could slice them into shreds for a more noodle-like appearance and texture. The smaller you cut the cabbage, the quicker it will cook.
Place chopped garlic on a cutting board and sprinkle it with a small amount of coarse salt. Use a knife’s blade to drag the garlic across a cutting board while applying pressure. Repeat this process several times until the garlic and salt have formed a paste.
Sure! Ground chicken is a great alternative to using leftover chicken breast. Cook the ground chicken in the pan, then remove it to a plate. Prepare the recipe as directed and add in the fully cooked ground chicken when the recipe calls for the chopped cooked chicken.
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Serving Suggestions
Weight Watchers Points
There are 4 Blue Plan SmartPoints in one serving of this.
Get The Chicken and Cabbage Recipe:
Chicken and Cabbage
Ingredients
- 4 cups (560g) chicken cooked diced or canned chicken
- 1 tablespoon olive oil
- 2 ½ tablespoons butter
- 1 tablespoon garlic paste
- ½ teaspoon smoked paprika
- 1 head green cabbage cored and chopped
- salt and pepper and other seasonings, to taste
- chopped fresh basil, to garnish
Instructions
- Heat olive oil and butter In a skillet, over medium heat, then saute the garlic paste until bubbly.
- Mix in paprika followed by the cabbage.
- Sauté for 7-10 minutes until the cabbage is cooked to your taste.
- A couple of minutes before the end of the cooking time, add the chicken and cook until it is warmed through.
- Season with salt and pepper (and any other seasonings, if desired).
- Garnish with chopped basil, serve, and enjoy.
Video
Notes
- This recipe is ideal for using leftover chicken. But if you don’t have any, simply cook two chicken breasts in a skillet until the internal temperature reaches 165 degrees F / 74 degrees C.
- Chop or shred the cabbage depending on your preference.
- Cook the cabbage to your desired doneness. Cook for less time if you prefer cabbage with a slight crunch, or cook a little longer for melt-in-your-mouth cabbage.
- Generously season with salt and pepper.
- If adding additional veggies, be sure to slice thinly so they cook quickly.
- Storage – keep leftovers in an airtight container inside the fridge for up to 4 days.
- There are 4 WW Blue Plan SmartPoints in one serving of this.
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