This chicken and cabbage stir fry recipe is easy, inexpensive, and ready in about half an hour! It has bites of tender chicken, and the onions and cabbage are soft and buttery.
1. Chicken and Cabbage Stir Fry Recipe
Ingredients
- 2 large chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 1 medium green cabbage cored & chopped
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
Add the olive oil and chicken to a skillet. Sprinkle with salt & pepper. Turn the burner to medium-high heat and sauté for about 5-7 minutes (stirring fairly often), or until the chicken is just cooked through.
Take the chicken out of the pan and set aside.
Add the butter and onion to the pan and sauté for 3 minutes.
Add the cabbage to the pan and cook for about 10-15 minutes uncovered, stirring fairly often, until the cabbage is nice and soft (or cooked to desired tenderness). The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
Stir in the garlic and paprika.
Add the chicken back in, and cook until it’s heated through, stirring fairly often. This should only take a few minutes.
Taste and season with salt & pepper as needed (there’s a lot of cabbage so I used a fair amount of salt). Serve immediately.
Substitutions & Variations
I don’t feel like this recipe needs anything else, but you could always swap the mild paprika for hot paprika or smoked paprika if you wish. If you want to add more paprika or garlic or whatever, go ahead. I suggest tasting and adjusting until it’s perfect for you!
Want to make a vegetarian version of this dish? Try my Simple Sautéed Cabbage Recipe.
You can always use chicken thighs if you prefer, but I find chicken breast is fine since we don’t overcook it. It remains juicy and tender.
To make it next-level good, add in some crumbled Oven Cooked Bacon.
2. What To Serve With Chicken & Cabbage Stir Fry?
It’s totally optional, but a dollop of sour cream adds a nice contrast and a little creaminess.
As written, this is a low-carb chicken and cabbage recipe, but if that’s not your thing, pair it with something like rice to round out the meal.
A side salad makes a great accompaniment too. Try spring mix with my Creamy Balsamic Dressing. Craving roasted veggies? Go for my Easy Roasted Green Beans or Easy Roasted Asparagus.
3. Leftovers & Storage
I actually quite enjoyed the leftovers too! The chicken was still tender, even after being microwaved the next day.
Store in a covered container in the fridge for 3-4 days.
I don’t really recommend freezing this one since the texture of the cabbage may change, but you’re welcome to experiment.
