Why You’ll Love This Recipe
This recipe comes together in under 30 minutes, making it ideal for quick dinners or meal prep. Ground chicken cooks fast and absorbs flavor beautifully, while cabbage adds texture and natural sweetness.
It’s also budget-friendly and highly versatile. You can easily adjust the spice level, add extra vegetables, or serve it over rice, noodles, or enjoy it on its own for a lower-carb option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground chicken
1 tablespoon vegetable oil or sesame oil
4 cups green cabbage, thinly sliced
1 medium carrot, shredded
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced
Salt, to taste
Black pepper, to taste
Directions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the ground chicken and cook for 5–7 minutes, breaking it apart with a spatula, until fully cooked and lightly browned.
- Stir in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
- Add the sliced cabbage and shredded carrot to the skillet. Stir fry for 4–6 minutes until the vegetables are tender but still slightly crisp.
- In a small bowl, mix together the soy sauce, oyster sauce (if using), rice vinegar, and sesame oil.
- Pour the sauce over the chicken and vegetables, stirring well to combine.
- Cook for another 2–3 minutes to allow the flavors to blend.
- Season with red pepper flakes, salt, and black pepper to taste.
- Remove from heat and garnish with sliced green onions before serving.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes
Variations
Add sliced bell peppers, mushrooms, or snow peas for extra color and texture. You can also substitute ground turkey or ground beef if preferred.
For extra heat, add sriracha or chili garlic sauce. To make it more filling, serve over steamed white rice, brown rice, or noodles. For a low-carb option, enjoy it on its own or over cauliflower rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat for a few minutes until heated through. You can also microwave individual portions for 1–2 minutes, stirring halfway through.
FAQs
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works perfectly as a substitute.
How do I keep the cabbage from getting soggy?
Cook it over medium-high heat and avoid overcooking to maintain a tender-crisp texture.
Is this recipe gluten-free?
It can be made gluten-free by using tamari or certified gluten-free soy sauce and checking that the oyster sauce is gluten-free.
Can I make this dish ahead of time?
Yes, it’s excellent for meal prep and reheats well throughout the week.
What type of cabbage works best?
Green cabbage is most common, but Napa cabbage also works well for a slightly softer texture.
Can I freeze this stir fry?
It can be frozen for up to 2 months, though the cabbage may soften slightly after thawing.
How can I make it spicier?
Add more red pepper flakes, chili paste, or hot sauce to increase the heat level.
Do I need a wok to make this recipe?
No, a large skillet works just fine.
What can I serve with this stir fry?
Serve it over rice, noodles, or alongside a simple cucumber salad.
Can I add more vegetables?
Absolutely. Broccoli, zucchini, or snap peas are great additions.
Conclusion
Ground Chicken and Cabbage Stir Fry is a fast, flavorful, and nourishing meal that fits easily into any busy schedule. With its simple ingredients and customizable nature, this one-pan recipe is sure to become a reliable favorite in your weekly dinner rotation.
PrintGround Chicken and Cabbage Stir Fry
Ground Chicken and Cabbage Stir Fry is a quick and savory one-pan meal packed with lean protein and crisp-tender vegetables. With simple seasonings and bold flavor, it’s a light yet satisfying option for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Ingredients
- 1 pound ground chicken
- 1 tablespoon vegetable oil or sesame oil
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, shredded
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the ground chicken and cook for 5–7 minutes, breaking it apart with a spatula, until fully cooked and lightly browned.
- Stir in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
- Add the sliced cabbage and shredded carrot. Stir fry for 4–6 minutes until the vegetables are tender but still slightly crisp.
- In a small bowl, mix together the soy sauce, oyster sauce if using, rice vinegar, and sesame oil.
- Pour the sauce over the chicken and vegetables, stirring well to combine.
- Cook for another 2–3 minutes to allow the flavors to blend.
- Season with red pepper flakes, salt, and black pepper to taste.
- Remove from heat and garnish with sliced green onions before serving.
Notes
- Substitute ground turkey or ground beef if preferred.
- Use tamari or certified gluten-free soy sauce for a gluten-free version.
- Add bell peppers, mushrooms, or snap peas for extra vegetables.
- Serve over rice, noodles, or cauliflower rice.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
