Protein-packed chicken cabbage stir fry ready in about 20 minutes with ground chicken, coleslaw mix, scrambled egg, and frozen veggies. It’s our version of low-carb “fried rice”.
Chicken Cabbage Stir Fry
Let me introduce you to my version of low-carb “fried rice”. Just like Thai Chicken and Cabbage Skillet, this chicken cabbage stir fry takes about 20-minutes to prep with simple ingredients. It makes for one easy weeknight meal. Plus leftovers make a yummy lunch the next day.
And it tastes just like fried rice but without the actual rice.
What Makes this the Easiest Meal?
Simple ingredients. It’s made with a coleslaw mix, which is usually a mix of cabbage and carrots. Also ground chicken, frozen peas, carrots, scrambled egg, and soy sauce. Then finished off with sliced green onions.
It’s seriously just the best, especially when topped with creamy avocado and Sriracha sauce. You really don’t need much more.
Everything cooks in one pan. I recommend a large non-stick skillet, at least 12-inches. You build as you go with first cooking the chicken until tender. Then the frozen veggies with onions and garlic. Next, the coleslaw mix, and lastly, the eggs are scrambled inside the skillet.
Easy to change up to your liking. Add a little more or less of something to suit your taste. Keep on reading for all the swap ideas.
How to Make Chicken and Cabbage Stir Fry
- Cook the chicken: Heat avocado oil in a large non-stick skillet over medium-high heat. Add ground chicken to the skillet and cook until no longer pink, while breaking up the meat with a spoon. Remove to a plate.
- Sauté veggies and garlic: To the same skillet, add a tablespoon of sesame oil. When hot, add onions and frozen veggies. Cook until tender over medium heat. Stir in garlic and cook until fragrant.
- Stir fry cabbage: Add coleslaw mix with a pinch of salt to the veggies and cook until tender, about 5-8 minutes, stirring occasionally.
If the cabbage sticks to the pan, add another tablespoon of oil or 1-2 tablespoons of water.
- Scramble the eggs: Next, create a well in the center of the skillet and pour the whisked eggs. Scramble the eggs with a spoon until cooked through.
- Season with soy sauce: Add the cooked chicken back into the skillet along with the soy sauce. Cook until heated through. Just for a few minutes. Taste and make sure it’s salted well. Then add green onions and serve.
Easy Stir Fry Variations
- Swap out the frozen veggies for any stir-fry friendly veggies of choice. The sky’s the limit. Just about anything works.
- Add more flavor to the stir fry by adding fresh minced ginger when you add in the garlic or fresh cilantro at the end.
- To make this stir fry more nutrient-dense, stir in a handful of kale or bok choy.
Leftovers: Leftover stir fry will last in the fridge for 3-4 days when stored properly in an airtight container. Reheat leftovers in the microwave or a non-stick skillet over medium heat.
More One-Skillet Meals to Try
- Creamy Tomato Chicken Recipe
- Chicken and Quinoa in Mustard Sauce
- Creamy Corn Pasta with Shrimp
- Coconut Milk Chicken with Cilantro Lime
- Easy Chicken Vegetable Curry
Protein-packed chicken cabbage stir fry comes together in about 20 minutes with ground chicken, coleslaw mix, scrambled egg and frozen veggies. It’s a low-carb version of fried rice.
- 1–2 Tbsp. avocado oil or olive oil
- 8 oz. ground chicken
- 1–2 Tbsp. sesame oil
- 1 small yellow onion, diced
- 1 cup frozen peas and carrots
- 2 garlic cloves, minced, or more to taste
- 3 cups cabbage coleslaw mix
- 2 large eggs, lightly whisked
- 2–3 Tbsp. soy sauce
- 2 green onions, sliced
- Kosher salt and black pepper, to taste
- Heat avocado oil in a large non-stick skillet over medium-high heat. Add ground chicken and cook until no longer pink while breaking up the meat with a wooden spoon, about 3-5 minutes. Remove to a plate.
- Reduce heat to medium. Add about a tablespoon of sesame oil to the pan and when hot, add the onions and frozen veggies. Cook until tender, about 4-5 minutes, while stirring occasionally. Stir in garlic and cook for 30 seconds or until fragrant.
- Stir in coleslaw mix with a pinch of salt. Cook until tender, about 5-8 minutes. If the cabbage sticks to the pan, add another tablespoon of sesame oil or few tablespoons of water.
- Create a well in the center of the skillet and add the whisked eggs. Quickly scramble until done.
- Stir in chicken and soy sauce, and cook until heated through, 1-2 minutes. Taste for salt and pepper. Stir in green onions. Serve with avocado and Sriracha.
- Variations: This recipe is incredibly adaptable. Swap out the frozen peas and carrots for your favorite frozen stir-fry veggie mix. Any type of veggies will work. For more flavor, add fresh minced ginger, cilantro, or bok choy.
- Leftovers: Leftovers will keep in the fridge for 3-4 days. Perfect for next-day lunch!
Keywords: low carb, cabbage stir fry, cabbage fried rice