This stir fry is the kind of weeknight dinner that makes you feel like you have it all together. It’s quick, full of flavor, and keeps you on track if you’re watching carbs. Tender chicken, crisp-tender cabbage, and a savory sauce come together in one pan with minimal fuss.
No fancy ingredients, no complicated steps—just a simple, tasty meal you’ll want on repeat.
Low Carb Chicken Cabbage Stir Fry - Fast, Flavorful, and Satisfying
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, thinly sliced (or chicken breast)
- 1 small green cabbage (about 1.5–2 pounds), cored and thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 1 red bell pepper, thinly sliced (optional for color and sweetness)
- 2 tablespoons avocado oil or light olive oil, divided
- 2 tablespoons soy sauce or tamari (use coconut aminos if gluten-free/soy-free)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce or sriracha (optional, to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon toasted sesame seeds (optional)
- 2 green onions, thinly sliced, for garnish
Instructions
- Prep your ingredients: Slice the chicken thinly against the grain. Core and shred the cabbage. Slice the onion and bell pepper. Mince garlic and ginger. Have everything ready before you heat the pan.
- Season the chicken: In a bowl, toss the chicken with 1 tablespoon soy sauce, a pinch of salt, and black pepper. Let it sit while the pan heats.
- Heat the skillet: Set a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
- Sear the chicken: Add the chicken in an even layer. Cook 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and keep warm.
- Sauté aromatics: Add the remaining 1 tablespoon oil to the pan. Toss in the onion, garlic, and ginger. Stir 30–60 seconds until fragrant, being careful not to burn the garlic.
- Add cabbage and pepper: Add the cabbage and bell pepper. Sprinkle with a pinch of salt. Stir-fry 4–6 minutes until the cabbage softens but still has bite. If the pan looks dry, add a splash of water to create steam.
- Make the sauce: In a small bowl, combine remaining soy sauce, rice vinegar, sesame oil, and chili garlic sauce if using.
- Combine: Return the chicken and any juices to the pan. Pour in the sauce. Toss everything for 1–2 minutes until glossy and well coated.
- Taste and adjust: Add more salt, pepper, or soy sauce as needed. For extra heat, add more chili sauce. For brightness, splash in a bit more vinegar.
- Finish and serve: Remove from heat. Top with sesame seeds and green onions. Serve hot as-is or with a small side of cauliflower rice if you want a bigger plate without extra carbs.
What Makes This Recipe So Good
- Low carb without feeling light: Cabbage adds volume and crunch, so you get a full plate and a satisfied appetite.
- Fast and simple: Everything cooks in one skillet in about 20 minutes once your chopping is done.
- Budget-friendly: Chicken thighs and cabbage are affordable and easy to find.
- Customizable: Adjust the spice, swap proteins, or add extra veggies based on what you have.
- Great for meal prep: It reheats well and keeps its texture better than many stir fries.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, thinly sliced (or chicken breast)
- 1 small green cabbage (about 1.5–2 pounds), cored and thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 1 red bell pepper, thinly sliced (optional for color and sweetness)
- 2 tablespoons avocado oil or light olive oil, divided
- 2 tablespoons soy sauce or tamari (use coconut aminos if gluten-free/soy-free)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce or sriracha (optional, to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon toasted sesame seeds (optional)
- 2 green onions, thinly sliced, for garnish
Step-by-Step Instructions
- Prep your ingredients: Slice the chicken thinly against the grain. Core and shred the cabbage. Slice the onion and bell pepper.
Mince garlic and ginger. Have everything ready before you heat the pan.
- Season the chicken: In a bowl, toss the chicken with 1 tablespoon soy sauce, a pinch of salt, and black pepper. Let it sit while the pan heats.
- Heat the skillet: Set a large wok or wide skillet over medium-high heat.
Add 1 tablespoon oil and swirl to coat.
- Sear the chicken: Add the chicken in an even layer. Cook 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and keep warm.
- Sauté aromatics: Add the remaining 1 tablespoon oil to the pan.
Toss in the onion, garlic, and ginger. Stir 30–60 seconds until fragrant, being careful not to burn the garlic.
- Add cabbage and pepper: Add the cabbage and bell pepper. Sprinkle with a pinch of salt.
Stir-fry 4–6 minutes until the cabbage softens but still has bite. If the pan looks dry, add a splash of water to create steam.
- Make the sauce: In a small bowl, combine remaining soy sauce, rice vinegar, sesame oil, and chili garlic sauce if using.
- Combine: Return the chicken and any juices to the pan. Pour in the sauce.
Toss everything for 1–2 minutes until glossy and well coated.
- Taste and adjust: Add more salt, pepper, or soy sauce as needed. For extra heat, add more chili sauce. For brightness, splash in a bit more vinegar.
- Finish and serve: Remove from heat.
Top with sesame seeds and green onions. Serve hot as-is or with a small side of cauliflower rice if you want a bigger plate without extra carbs.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat for best texture, or microwave in 45-second bursts, stirring between rounds.
- Freeze: It freezes fairly well for up to 2 months, though cabbage will soften more after thawing. Reheat from thawed for best results.
- Meal prep tip: Portion into individual containers for easy grab-and-go lunches.
Health Benefits
- Low in carbs, high in fiber: Cabbage is naturally low in carbs yet high in fiber, which helps with fullness and digestion.
- Protein-packed: Chicken provides lean protein to support muscle maintenance and steady energy.
- Micronutrient-rich: Cabbage and peppers bring vitamin C, vitamin K, and antioxidants that support immune and bone health.
- Healthy fats in balance: Using avocado oil and a touch of sesame oil adds flavor while keeping saturated fat in check.
- Gluten-free option: Swap soy sauce for tamari or coconut aminos to suit your needs.
Common Mistakes to Avoid
- Overcrowding the pan: Too much food at once makes steaming instead of searing.
If needed, cook in batches for good color and texture.
- Overcooking the cabbage: Aim for crisp-tender. Mushy cabbage loses its charm and releases too much water.
- Skipping the aromatics: Garlic and ginger are small steps with big payoff. Don’t leave them out.
- Using low heat: Stir fry needs medium-high heat to develop flavor and prevent sogginess.
- Not tasting at the end: A final check for salt, acid, and heat takes the dish from good to great.
Variations You Can Try
- Spicy sesame: Add extra chili garlic sauce and a drizzle of chili oil at the end.
- Garlic butter: Finish with a pat of butter and extra minced garlic for a richer, comfort-food spin.
- Ginger lime: Add lime zest and juice at the end for a bright, zesty finish.
- Teriyaki-style (low sugar): Stir in a teaspoon of monk fruit or a small splash of coconut aminos for gentle sweetness.
- Different proteins: Try ground chicken, turkey, thinly sliced beef, shrimp, or tofu.
Adjust cook time accordingly.
- Veggie boosts: Add mushrooms, snap peas, or zucchini. Keep portions moderate to stay low carb.
- Napa cabbage or coleslaw mix: Swap for a softer texture or to save chopping time.
FAQ
Can I use pre-shredded coleslaw mix instead of cabbage?
Yes, it works well and saves time. Choose a basic mix without sweet dressings, and add it toward the middle of cooking so it stays crisp-tender.
What’s the best pan for this recipe?
A large wok or a wide, heavy skillet is ideal.
The bigger surface area helps you sear the chicken and keep the cabbage from steaming.
How do I keep the stir fry from getting watery?
Cook over medium-high heat, don’t overcrowd the pan, and avoid overcooking the cabbage. A quick toss at the end after adding the sauce also helps reduce excess moisture.
Is this recipe keto-friendly?
Yes. It’s naturally low in carbs and fits most keto plans.
If you’re strict keto, use tamari or coconut aminos and keep bell pepper portions modest.
Can I make it without soy?
Absolutely. Use coconut aminos for the sauce and add a pinch more salt since it’s less salty than soy sauce. The flavor will still be savory and balanced.
What can I serve with it?
It’s great on its own, but cauliflower rice, zucchini noodles, or a simple cucumber salad round it out nicely while keeping carbs low.
Can I use chicken breast instead of thighs?
Yes.
Slice it thin and avoid overcooking to keep it juicy. Breast cooks a little faster than thighs, so keep an eye on it.
Final Thoughts
Low Carb Chicken Cabbage Stir Fry is the kind of meal that proves simple food can be big on flavor. It’s fast, flexible, and easy to work into your weekly routine.
Keep the ingredients on hand, and you’ve got a reliable dinner that checks all the boxes: tasty, nourishing, and weeknight-friendly. Once you make it, you’ll see why it becomes a go-to.