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chicken cabbage stir fry recipe

Chicken Cabbage Stir Fry

  • Author: Katya
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Stir-fry
  • Cuisine: Chinese


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 Tbsp. avocado oil or olive oil
  • 8 oz. ground chicken
  • 12 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
  • 23 Tbsp. soy sauce
  • 2 green onions, sliced
  • Kosher salt and black pepper, to taste


  1. Heat avocado oil in a large non-stick skillet over medium-high heat. Add ground chicken and cook until no longer pink and cooked through, about 3-5 minutes. Remove to a plate.
  2. 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.
  3. 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.
  4. Create a well in the center of the skillet and add the whisked eggs. Quickly scramble until done.
  5. 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 – 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