· Last updated: by Julia · 14 Comments · this post may contain affiliate links
This easy ground chicken and cabbage stir fry recipe is a winner for busy weeknights.
Juicy and tender chicken is cooked with crisp veggies, creating a low-carb meal that's ready in under 30 minutes. It's a wholesome meal that's both tasty and budget-friendly.
Ground Chicken And Cabbage
If you're looking for a traditional spicy and tangy Asian stir fry, this is not it!
The recipe has simple, accessible ingredients, no soy sauce or ginger. You will not believe how good it is.
Craving more chicken recipes? Try our Chicken With Vegetables, Tuscan Chicken and this Creamy Chickpea Cauliflower Curry next time!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Ingredients For Ground Chicken and Cabbage
- Cabbage - for this recipe, you’ll need to use just one regular green cabbage of any kind (younger is better). If using red cabbage, don't use too much, as it may dye the entire dish purple. You can also use a coleslaw mix for this.
- Chopped Onion - I like to add onion to many of my recipes, but this recipe is equally good without it. Feel free to skip it if you want to save some prep time.
- Tomato paste and sweet paprika - use a good quality tomato paste (in a tube). Thanks to sweet paprika, the stir fry doesn’t feel bland.
- Lean Ground Chicken - I used ground chicken for a quick stir fry, but boneless, skinless chicken thighs or legs also work well. Dark chicken meat is an excellent option for this recipe as it adds moisture and tenderness to the dish. It infuses the cabbage with rich flavor and a satisfying amount of fat.
- Carrots are optional, but in our family, cabbage and carrots kind of go hand in hand. The flavor combo just works for us.
- Salt and black pepper - this dish needs a good amount of seasoning, especially salt. I add those a couple of times during cooking, first when frying the chicken and then for the cabbage seasoning. Add a little initially and increase once you follow the next steps. The amount of sodium also changes depending on which broth/stock you use.
🥢 Make Next: Asian Cabbage Stir Fry
Substitutions
You can try variations like adding different vegetables or using different protein sources like tofu or shrimp.
You can also experiment with stir-fry sauces to change your chicken stir-fry flavor profile.
- Cabbage substitute: use (Chinese) napa cabbage for this stir fry.
- Veggies: swap the carrots for grated sweet potato or zucchini.
- Add cremini mushrooms or red bell pepper strips. Delicious!
How To Cut Cabbage For Stir Fry?
- Wash and prep: Rinse the cabbage under cold water to remove any dirt. Remove any damaged outer leaves.
- Halve the cabbage: Place it on a cutting board and cut it vertically from top to bottom to create two equal halves.
- Remove the core: Locate the tough core at the base of each cabbage half. Cut it out in a triangular wedge shape and discard.
- Slice or shred: Lay each cabbage half flat side down on the cutting board. Depending on your preference, slice the cabbage into thin strips or shred it using a knife or mandoline slicer.
- Adjust for bite size: If desired, further chop the strips or shreds into smaller, bite-sized pieces.
How To Make Ground Chicken and Cabbage Stir Fry
- Heat half of a tablespoon of oil in a large skillet over medium-high heat.
- Once the oil is hot, saute the chicken until almost cooked through. Season with salt and pepper, and set aside.
- Add more oil to the skillet. Reduce the heat to medium and saute onion until soft.
- Follow with cabbage, seasonings (I like adding more flavor using seasoned homemade celery salt), and tomato paste.
- Stir and mix a couple of times and pour in the broth.
- Cover with the lid and simmer for 20-25 minutes until cabbage is tender and flavorful. Return the chicken, and add rice and grated carrots.
- Stir to combine and simmer for another 5 minutes until all the ingredients are warmed. Enjoy as is or serve on top of rice or noodles.
- We like to serve this sauteed cabbage with fresh herbs (green onions, parsley, cilantro) and a dollop of sour cream or plain Greek yogurt.
PRO TIP: To make this cabbage stir fry extra indulgent, add about a tablespoon of salted butter once you remove it from the heat. Delicious!
What To Serve With Ground Chicken and Cabbage
Just like with our cabbage roll casserole, for an extra hearty meal, we like to serve this skillet with one or two of the following:
- Greek salad or healthy cucumber salad
- crusty bread
- glazed carrots
- cauliflower
- air fryer potatoes
- roasted asparagus
- Air fryer roasted Brussels sprouts
- or for an extra hearty meal creamy mashed potatoes or steamed potatoes
EXPERT TIP: For an extra flavor boost, consider adding low-sodium soy sauce, coconut aminos, or Worcestershire sauce towards the end of cooking.
However, I think the recipe is as delicious as it is with simple ingredients.
Freezing And Storing Leftovers
Although I am not a fan of reheating food, this dish reheats quite well.
This recipe makes 2 main dish servings, but you can also stretch it out to 3 servings.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat it low and slow on the stovetop with a little water or more chicken stock. Or microwave it for 2 minutes or so.
Ground Chicken Tips
How to Make Ground Chicken
To make ground chicken at home:
- Choose the Chicken: Select boneless, skinless chicken breasts or thighs.
- Cut into Chunks: Cut the chicken into smaller pieces suitable for your grinder or food processor.
- Grind the Chicken: Use a meat grinder or food processor to grind the chicken to your desired consistency.
- Avoid Overprocessing: If using a food processor, pulse the chicken until it's ground but not too finely.
Can I Use Ground Chicken or Cooked Chicken?
Of course! I really enjoy the tender texture of ground chicken, but you can use diced chicken breast instead if you like.
The cooking time may vary and increase, check the patties for doneness with a kitchen thermometer (165 F).
Pre-cooked chicken works well as well. Use whatever you have for a quick lunch or snack.
How Long is Cooked Ground Chicken Good For?
You can keep cooked ground chicken in the refrigerator for 3-4 days. If you want to store it longer, you can freeze it for up to 3-4 months.
Make sure to use an airtight container or a strong freezer bag to keep it fresh.
How Long to Cook Ground Chicken?
Cook ground chicken until it reaches 155°F inside.
This usually takes about 3-4 minutes in a skillet on medium-high heat, but the exact time can change depending on how much chicken you're cooking and how thick it is.
Remove from the heat and allow to rest 5-10 minutes to keep the chicken nice and juicy.
The chicken should now reach a safe temperature of 165 F.
Easy Cabbage Recipes
If you love cabbage recipes, check this collection of 40+ Best Cabbage Recipes.
- 10 Minute Salmon Avocado Salad (Baked!)
- Ground Beef and Cabbage (20 Minutes!)
- Fried Cabbage With Bacon
- Unstuffed Cabbage Rolls
ALL One Pot recipes.
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating belowandshare it onInstagram,Facebook, andPinterest!
Recipe Card
Ground Chicken And Cabbage Stir Fry (Ready in 30 Minutes!)
Julia
This easy chicken and cabbage stir fry recipe is a winner for busy weeknights. Juicy and tender ground chicken is cooked with crisp veggies, creating a low-carb meal ready in under 30 minutes. It's a wholesome meal that's both tasty and budget-friendly.
5 from 8 votes
Print Save Pin
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Ukranian
Servings 2 main course servings
Calories 344 kcal
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 3 cups shredded green cabbage, a bit thicker than coleslaw
- 8 oz ground chicken , or boneless skinless chicken breast or thighs
- 2 tablespoons yellow onion, diced
- 1 tablespoon olive oil , or neutral oil for cooking
- ½ cup carrot, medium grated
- 1 teaspoon sweet paprika
- 3 teaspoon tomato paste , or more to taste (comes in a tube)
- ¾ cup chicken broth
- Salt, to taste
- Black pepper, to taste
- Parsley chopped
- ½ cup cooked brown rice , or cauliflower rice
INSTRUCTIONS
Heat half a tablespoon of oil in a skillet over medium-high heat. Add the chicken and saute once the oil is hot until it is almost cooked. Season with salt and black pepper. Set aside.
8 oz ground chicken, Salt, Black pepper, 1 tablespoon olive oil
Lower the heat to medium, add more oil and sauté the onion until soft. Then, add the cabbage, ssweet paprika and tomato paste. Stir well and pour in the stock. Cover with a lid and let the cabbage simmer for 20-25 minutes until it's soft and flavorful.
3 cups shredded green cabbage, 1 teaspoon sweet paprika, 3 teaspoon tomato paste, ¾ cup chicken broth, 2 tablespoons yellow onion
Return the chicken to the skillet and add rice and grated carrots. Stir everything together and let it simmer for another 5 minutes until all the ingredients are warmed through.
½ cup carrot, ½ cup cooked brown rice
We love to serve this sauteed cabbage with fresh herbs (green onions, parsley, cilantro) and a dollop of sour cream or plain greek yogurt.
Parsley chopped
PRO TIP: to make this cabbage stir fry extra indulgent, add about a tablespoon of salted butter once you remove it from the heat. Delicious!
VIDEO
NOTES
- How to reheat leftover chicken cabbage stir fry? To reheat leftover chicken cabbage, stir fry and place it in a large skillet over medium heat.Add a little chicken broth to prevent it from drying out and stir until heated through. You can also reheat it in the microwave using an airtight container.
- Can you use rotisserie chicken in a stir fry? Yes, you can. For a quick and easy meal, simply shred the cooked chicken and add it to the skillet following the instructions.
ADD YOUR OWN PRIVATE NOTES
Click here to add your own private notes.
NUTRITION
Calories: 344kcalCarbohydrates: 25gProtein: 25gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 98mgSodium: 209mgPotassium: 1113mgFiber: 5gSugar: 7gVitamin A: 6079IUVitamin C: 43mgCalcium: 75mgIron: 2mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note:Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be foundhere.
Chicken and Cabbage FAQ
How to reheat leftover chicken cabbage stir fry?
To reheat leftover chicken cabbage stir fry, place it in a large skillet over medium heat.
Add a little chicken broth to prevent it from drying out and stir until heated through. You can also reheat it in the microwave using an airtight container.
Is chicken cabbage stir fry a low carb meal?
Yes, chicken cabbage stir fry can be a low-carb meal, especially if you skip adding additional carbohydrates like rice or noodles. Perfect for a low-carb diet!
What ingredients are needed for a basic chicken stir fry recipe?
A basic chicken stir-fry recipe requires chicken, cabbage, carrots, onion, sweet paprika and other seasonings, and chicken broth.
For extra flavor, you can add soy sauce or coconut aminos.
How to stir fry chicken so it's juicy?
Marinating chicken, especially chicken breast, can make it tastier. Mix soy sauce, garlic, and ginger, then let the chicken sit in it for at least 30 minutes.
It's easier to use ground chicken. Cook it until it's no longer pink, then mix it with other ingredients. Let it simmer in broth for 10 minutes to make it extra tender.
Can I use chicken thighs instead of ground chicken in the stir fry?
Absolutely! You can use chicken thighs or breasts for a more fulfilling option in your chicken cabbage stir fry.
Is it possible to make a low-carb version of the chicken and cabbage stir fry?
Yes, you can create a low-carb version of the stir fry by omitting ingredients like noodles or rice and focusing on the chicken and cabbage base
Easy Stir Fry Recipes
- Napa Cabbage Stir Fry
- Ground Pork Stir Fry (Ready in 30 minutes)
- Sweet And Sour Chicken Stir Fry
« 40+ Best Cabbage Recipes: Beyond the Classic Coleslaw
How Long Does Guacamole Last In The Fridge? Tips For Storing! »
Reader Interactions
Comments
Adriana Quintero
This was sooo delicious, thanks for an awesome recipe I added grated garlic and chili flakes, this dish rocks!!
Reply
Julia
Thank you Adriana! Easy, quick and delicious 🙂
Reply
Terry_Quinn
Saw the part about freezing and storing instructions, Julia. You say it reheats well, but do you think the cabbage gets too soggy? I’ve had some mishaps with reheated veggies before, and I’m trying to avoid a repeat. Cheers!
Reply
Samantha R.
Just tried the ground chicken and cabbage recipe last night - what a lifesaver, Julia! Between soccer practice and work, it's tough finding time to make a good meal. Love that it's ready in 30 minutes.
Reply
Julia
thank you Samantha!
Reply
Lisa
How much is the serving size on the nutrition facts?
Reply
Julia | The Yummy Bowl
Lisa, you can find the nutrition in the bottom of the recipe card. This is about 344 kcal (this is approximate, and will depend on the specific ingredients used). Serving size about 2 cups.
Reply
nita iddings
can you use long grain white rice?
Reply
Julia | The Yummy Bowl
yes, you can use any rice as long as it is cooked
Reply
Laila
This recipe looks good, but in looking at the nutritional value the carbs just don't add up. They seem very high. I looked up cooked brown rice, 1/2 cup and it's only 23 grams of carbs, so not sure why the final carb count is so high for this recipe of 49. Could you maybe clarify, please?
Reply
Julia | The Yummy Bowl
Interesting! I just re-did the calculation through my recipe application plugin and actually, I chose for the calculation the uncooked rice instead of the cooked brown rice. So here's the difference. With cooked rice, it is half less carbs, indeed. Thank you for noticing, Laila!
Reply
julia
A new way to enjoy cabbage. Cabbage is sauteed until softened in chicken stock, tomato paste and seasonings. It’ flavorful, soft but not overcooked as I like my cabbage a little crunchy.Reply
AngieMT2
I made this recipe today, delicious! It’s perfect for a dreary weather wise day like today. Just wondering if it can be frozen?
Thanks for for posting this recipeReply
Julia | The Yummy Bowl
Thank you, Julia. You could freeze it but I'd recommend to do it up to 2 weeks or a month.
5 from 8 votes (6 ratings without comment)