This post may contain affiliate links. Please read our disclosure policy.

Chicken cabbage stir fry is a Chinese comfort food ideal for the colder months! Perfectly seasoned velvet chicken and napa cabbage are tossed in a hot wok with garlic, ginger, scallions, and umami-rich shitake mushrooms in this gluten-free and low-carb one-pot meal.

I love napa cabbage because it’s sweet, juicy, and tender—but I provide alternatives if you don’t have it on hand. For more dishes using this nutritious winter veggie, try my napa cabbage casserole or this stir fried napa cabbage recipe.

Image shows stir fried napa cabbage with chicken breasts and shiitake served on a white plate
Sweet juicy napa cabbage stir-fried with tender chicken breasts

Ingredients

This is one of my favorite chicken and cabbage recipes because it uses simple, nutrient-rich vegetables and flavorful Chinese pantry staples to achieve a rich and balanced flavor. Aromatics, umami-rich mushrooms, and a simple yet flavorful sauce elevate this chicken and cabbage stir fry.

An ingredient photo shows chicken breasts, cabbage, and sauce used to make the dish

Save This Recipe

Enter your email and get it sent to your inbox (+ new recipes, too)!
Please enable JavaScript in your browser to complete this form.
  • Chicken breast and the chicken stir fry marinade ingredients, including coconut aminos, baking soda, starch, salt, and pepper.
  • Tapioca starch: You can also use arrowroot or potato starch. We use starch in two places: first, to marinate or velvet the chicken, and second to thicken the sauce.
  • Garlic, ginger, scallions: The aromatics are the flavor foundation of this dish, adding depth of flavor. Don’t skip them!
  • Shiitake mushrooms: These add a really nice umami flavor to this stir fried chicken and cabbage. You can skip these, but I highly recommend using them!
  • Napa cabbage: This is the star of the dish! Select a cabbage without bruises and one that feels heavy in your hand. This means it’s fresh and contains a lot of water and juice inside.
  • Coconut aminos: This is a slightly sweeter substitute for soy sauce. You can also use light or regular soy sauce, but use half the amount as soy sauce is much saltier.
  • Aged balsamic vinegar: Adds a sweet, tangy flavor and has a thicker consistency and sweeter flavor than regular balsamic. A good alternative is Chinese black vinegar.
  • Toasted sesame oil: Added at the end of the dish to give the dish a lovely toasted aroma. You can skip this if you’re allergic to or don’t like sesame.
  • Chicken broth: We use a small amount of broth to deglaze the pan.
  • [Optional] Chinese rice wine or Taiwanese michu: We use a splash in the sauce to give the dish an authentic flavor. The alcohol will evaporate in the cooking process.

Substitutions and variations

  • Different protein: Can make this using beef — use my beef stir fry marinade for a tender beef stir fry. Pork also goes well with cabbage.
  • Napa cabbage substitutes: Taiwanese cabbage (Korean white cabbage) would be my first choice, followed by thinly shredded savoy cabbage and then green cabbage.
  • Added vegetables: Shredded or julienne carrots would give this dish a nice pop of color and sweetness. Zucchini, broccoli, snow peas, or red peppers would also be yummy.
  • Spicy: For a spicy cabbage stir fry, add some red pepper flakes, Korean gochugaru, or my smoky homemade garlic chili sauce to taste.
  • Use rehydrated dried shiitake mushrooms: Give the dish an extra authentic flavor using rehydrated dried shiitake and make the sauce with shiitake mushroom soaking liquid for extra flavor.

How to cook Chinese cabbage and chicken stir fry

This chicken with cabbage stir fry comes together really quickly after some simple prep work. Let’s briefly go over how to velvet chicken before prepping your aromatics and cabbage, mixing your sauce, and quickly pan-frying them in a hot wok.

Person demos how to slice chicken breasts, how to dice napa cabbage before cooking
  1. Velvet chicken: Slice the chicken against the grain into thin ⅛” pieces. In a medium bowl, combine with coconut aminos, baking soda, starch, salt, and pepper. Marinate for 15 minutes.
  2. Prep aromatics and sauce: Prepare the garlic, ginger, green onions, and shitake. Mix coconut aminos, aged balsamic, sesame oil, tapioca starch, and Chinese rice wine, if using.
  3. Prepare the cabbage: Dice the Napa cabbage to 2-inch selections and separate stems from the leaves.
Person demos pan sear the chicken and saute the napa cabbage
  1. Sear the chicken: Preheat a large frying pan or wok over medium-high heat until it feels pretty hot. Heat the oil and then add the chicken. Turn the heat up to medium-high. Pan-fry the chicken until golden brown, about 2-3 mins. Flip and sear the other side, about 1-2 mins.
  2. Sauté aromatics: Saute the garlic, ginger, and white parts of scallions over medium heat until fragrant. Turn heat up to medium-high, and Stir fry napa cabbage stems until crisp-tender (not mushy, 2 minutes).
  3. Add cabbage leaves and shitake. Add a dash of broth to lightly deglaze the skillet. Lower the heat to medium and cover to simmer, about 3 mins.
  4. Add the sauce. Uncover and turn the heat up to medium-high, add chicken and the sauce, and toss everything together for 1 minute.
  5. Garnish and serve. Transfer to a large serving plate. Garnish your chicken cabbage stir fry with green scallion parts and drizzle with sesame oil.

How to cut napa cabbage for stir fry

When preparing Napa cabbage for a stir fry, you’ll want to start by removing any damaged outer leaves. Cut the cabbage in half lengthwise, then into quarters. Remove the tough core from each quarter.

For stir fry, make a cut to separate the white stems from the yellow leafy parts. Because the stems are thicker (denser) than the leaves, dice the stems a little smaller than the leaves.

Cut the stems into about 1.5 to a little less than 2-inch sections; cut the leaves into 2-inch sections. This way, when you stir fry the cabbage it will cook evenly in a shorter amount of time. You can apply the same method to Savoy cabbage.

Tip: If you use green cabbage to substitute napa cabbage, slice it crosswise into thin strips, about 1/4-inch wide. The strips should be bite-sized.

How to make ahead, store, and reheat

Chicken napa cabbage stirfry is one of my favorite healthy chicken and cabbage recipes because it comes together quickly yet tastes flavorful and nourishing. If you want to make things even easier, you can do a bit of prep work ahead of time.

  • Make-ahead: Slice and marinate the chicken overnight in the fridge. You can also prep the cabbage ahead. Dice, rinse, pat it dry, and store in the vegetable crisp drawer overnight.
  • Storage: Once cooked, store leftovers of this keto Asian cabbage stir fry in an airtight container in the fridge for up to 4 days.
  • Reheat: Microwave on high for 1 minute. Stir and heat for another 30 seconds to 1 minute.

What to serve it with

This chicken breast and cabbage coleslaw stir fry makes a hearty and nutritious meal on its own. Serve with the grain of your choice or pair with a vegetable side to make a bigger family-style chicken and cabbage dinner. Here are some of my favorite pairings for this dish:

Umami Tips

  • Slicing the chicken breasts: Hold the knife at a 45-degree angle for wider, flatter slices. Cut against the grain into thin pieces (about ⅛ inch).
  • Marinate: marinate the chicken breast with a small amount of baking soda, starch, and oil for 10-15 minutes. The chicken will be tender and flavorful when stir-frying.
  • Make sure to pat dry the napa cabbage thoroughly after rinsing it. Any moisture left on the leaves will cause splattering when stir-frying.
  • Get the wok or pan hot before adding the oil. Use high heat to sear the chicken and vegetables. This seals in flavor.
  • Add aromatics like garlic, ginger, and scallions to create a rich flavor foundation. Shiitake mushrooms add extra umami flavor to the dish.
  • Don’t overcook the napa cabbage. stir fry the napa cabbage just until it wilts slightly to retain its crunch. Overcooking will cause it to be limp and soggy.
  • Preparation is the key. Slice and marinate the chicken, and prepare the vegetables, sauce, and aromatics before you start cooking.

FAQs

How do you cut cabbage for stir fry?

To cut napa cabbage for stir fry, first remove any damaged outer leaves. Cut the cabbage lengthwise into quarters, remove the tough core from each quarter, then slice crosswise to separate stems from leaves. Dice stems into 1.5-inch pieces, and leaves into 2-inch pieces for even cooking when stir-fried. For green cabbage, slice into 1/4 inch strips.

What kind of cabbage is the best for stir fry?

Napa cabbage is the best type of cabbage for stir fry. Its tender, ruffled leaves cook quickly and add mild flavor and crunch. Other good options are bok choy, baby bok choy, Chinese broccoli, and regular green cabbage sliced thinly. Avoid tougher cabbage like red cabbage in this stir fry, as it takes longer to cook.

How do I stir fry chicken and keep it juicy?

Velveting chicken is key for juicy stir fry. Marinate thin slices in salt, baking soda, starch, and oil for 15 minutes. Stir fry in a hot pan (or wok) just until cooked through. The velveting seals in moisture and flavor. Avoid overcooking. Then add your sauce and veggies towards the end to finish cooking.

What’s the difference between Chinese cabbage and regular green cabbage?

Chinese cabbage, also called Napa cabbage, has tender, pale green leaves with frilly edges and a mild, almost sweet flavor. Regular green cabbage has thicker, darker green leaves with a more dense, crunchy texture and stronger cabbage taste. Napa cabbage is better for stir-fries as it cooks quicker and offers a more delicate flavor.

More Asian cabbage recipes you might like

If you enjoyed this Asian sauteed cabbage and chicken dish, be sure to check out these recipes as well. Cabbage is a versatile and nourishing winter vegetable! If you’ve been wondering what to do with Chinese cabbage, Taiwanese cabbage, or bok choy, these recipes are for you!

A side close shot image shows tender napa cabbage stir fry with chicken breasts and shiitake
Recipe Card

Chicken cabbage stir fry recipe

4.99 from 52 votes
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6 people
Chicken cabbage stir fry with Chinese napa cabbage and velveted chicken breast is a simple and healthy one-pan meal full of flavor.

Video

Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

For the chicken:

Vegetables and aromatics:

  • 0.8 oz garlic cloves finely minced, about 6 lage cloves
  • 0.3 oz ginger julienned, about 1.5 tbsp
  • 3 bulb scallions sliced and separate white and green parts
  • 6 oz fresh shiitake mushrooms sliced
  • 1.5 lbs. Napa cabbage diced to 2-inch sections and separate stems from the leaves
  • 2 -2.5 tbsp avocado oil
  • 0.5 tbsp chicken broth
  • Drizzlle Toasted sesame oil

For the stir fry sauce:

Instructions 

  • Hold your knife at a 45-degree angle and slice the chicken against the grain into thin pieces (about ⅛”). In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper, if using. Set it aside in the fridge to marinate for 15 minutes.
  • Prepare the garlic, ginger, and white scallion parts in one small plate. Slice the shiitake and set aside green scallion parts for garnish. Combine the sauce ingredients from coconut aminos to Chinese rice wine, if using.
  • Preheat a large saute pan or wok over medium heat until it feels pretty hot, add 1 tbsp oil and swirl it around the skillet. Add the chicken, turn heat up to medium-high, and quickly spread out the chicken into a single layer. Pan fry them without disturbing until they are golden brown color, about 2-3 mins. Then use a spatula with a firm tip to flip and sear the flip side, about 1-2 mins. The chicken should be cooked through and golden brown on the outside. Transfer them out and set aside.
  • Use the same pan, add 1 tbsp oil. Saute the garlic, ginger, and white parts of scallions with a pinch of salt over medium-heat until fragrant, 15 seconds.
  • Turn heat up to medium-high, add cabbage stems. Season with 2 pinches of salt and keep stir-frying until the stems turn slightly softer, about 2 minutes. If it feels dry, add another half tablespoon of oil.
  • Add leafy parts of the cabbage, shiitake, and a dash of broth to lightly deglaze the skillet. Lightly toss the veggies then lower the heat to medium and cover with a lid. Cook until the cabbage turns softer but not mushy, about 3 mins.
  • Uncover and turn heat up to medium-high, add chicken and give the stir-fry sauce another mix before adding it to the skillet. Toss everything together for 1 minute and turn off the heat.
  • Transfer to a large serving plate. Garnish with green scallion parts and drizzle with sesame oil. Serve hot or at room temperature.

Notes

  • Napa Cabbage Substitute: Napa cabbage is softer, juicier, and sweeter than other cabbages. If you can’t find it, try Taiwanese cabbage first. If not, go for thinly sliced savoy or green cabbage.
  • Adjusting for Different Cabbages: Savoy and green cabbage are tougher and less moist. They’re not as sweet either. If you use them, add more sauce to your stir-fry to make up for the dryness. Taste your sauce first, then adjust if needed.
  • Coconut Aminos vs. Soy Sauce: Coconut aminos are sweeter than soy sauce. Usually, use 2 tbsp of coconut aminos for every 1 to 1.5 tbsp of soy sauce. Add a little stock and sugar to get the right balance of salty and sweet.

Nutrition

Serving: 1serving, Calories: 246kcal, Carbohydrates: 10g, Protein: 22g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 452mg, Potassium: 731mg, Fiber: 2g, Sugar: 3g, Vitamin A: 394IU, Vitamin C: 33mg, Calcium: 101mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!

You may also like

Delicious healthy Chinese food you can brag about

10 Meals In 10 Minutes
Learn how to make low carb gluten-free dishes without prep and last minute trips to the grocery store.
Please enable JavaScript in your browser to complete this form.
4.99 from 52 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

96 Comments

  1. Lisa says:

    5 stars
    At first I thought it was a lot of steps compared to my usual throw together stir fry, but after tasting it it’s totally worth it. Probably the best stir fry I’ve ever made. Thank you ChihYu!

    1. ChihYu says:

      So lovely to hear. Thanks, Lisa !

  2. Amanda says:

    5 stars
    Just made this for dinner tonight because I had some chicken to use and it came out absolutely delicious!! I had the stir fry blend of veggies from costco in my freezer so I used those in place of the cabbage and mushrooms and it still turned out great. My favorite part of the recipe was the stir fry sauce, it came out the perfect consistency when I added everything together. Thanks for providing simple recipes that are just packed with flavor!

    1. ChihYu says:

      So happy to hear. That sounds amazing !

    2. ChihYu says:

      So lovely to hear. Thank you, Amanda !

  3. Carol Little R.H. @studiobotanica says:

    5 stars
    Decadent! Looks so good. Cannot wait to make this!!!

  4. Kari - Get Inspired Everyday! says:

    5 stars
    Loving all the flavors going on here! I never get tired of stir fries and yours always look amazing!

  5. Tracy says:

    When does one add the green parts of the scallions?

    1. ChihYu says:

      Hi Tracy ! Thank you. Green parts of the scallions are usually used as garnish in the end 🙂

    2. Merlyn says:

      I cook all the time and this was fabulous! I had to make some substitutions because I didn’t have arrowroot, shitaki mushrooms or ginger, (I skipped the ginger and arrowroot and used a can of mushrooms) and it was still delicious!

  6. Jean says:

    5 stars
    I love easy and flavorful this looks! Stir frys are a go-to at my house on busy weekdays. Saving this one to try later!

  7. Hope says:

    5 stars
    Stir-fry is one of my favourite go to quick healthy meals! I love that you have made a paleo version!Shitake mushrooms bring so much flavour to a dish – looks very tasty 🙂

    1. ChihYu says:

      Thanks so much, Hope !

  8. Meredith says:

    I always love you recipes and can’t wait to try this.wouls it affect the recipe, if I don’t have baking soda?

    1. ChihYu says:

      Hi Meredith, thank you. Baking soda makes the chicken breast tender. Skip it this time and perhaps next time try with a bit baking soda and see if you notice any difference. Hope that helps.

  9. Lindsey Dietz says:

    5 stars
    I love all the colors in this! I try to add as many different veggies to stir-fry as possible since I think it’s the BEST way to enjoy veggies!

    1. ChihYu says:

      Thanks so much, Lindsey !

  10. Joni Gomes says:

    5 stars
    Love a good stir-fry dish, this sauce looks amazing!

    1. ChihYu says:

      Thank you, Joni ! Chicken Stir-Fry is our favorite !