Shredded chicken, cabbage, onion, jalapeño, and garam masala make this easy chicken and cabbage stir fry a fast, flavorful, weeknight win.

Alright, confession time. I didn’t mean to make this chicken and cabbage stir fry. Honestly, I was just tired. Not like “I worked out today” tired—more like “my soul has evaporated after a long Tuesday and I can’t look at another dirty dish” kind of tired. You know the one.

I opened the fridge (which looked about as uninspired as I felt) and all I saw were half-used veggies, leftover chicken from Sunday that was giving me the side-eye, and this jalapeño that had clearly been through something. The only thing I had more of than produce past its prime was indecision. But I was hungry.

So I just… started cooking. No plan. No real expectation. And somehow, what came out of that skillet smelled like something you’d eat on a couch in your softest socks while watching reruns of “The Office” and pretending tomorrow doesn’t exist.

And listen—I’ve made a lot of stir-fries. Some fancy, some borderline tragic. But this one? This one made me feel like I was nailing adulthood, if only for that one meal. Not perfect, not polished. But so, so comforting.

Why You’ll Love This Chicken and Cabbage Stir Fry Recipe?

Look, I’ve made my peace with the fact that not every dinner is going to be photogenic or complex. But this dish? It’s got something special.

It’s quick. Like “I blinked and it was done” quick. Fifteen minutes, tops, and you’re eating something warm, colorful, and oddly nostalgic. It’s the kind of meal that reminds me of the stuff my mom used to make on the fly, only with less butter and more jalapeño. She didn’t call it a stir fry—she just called it “whatever’s in the fridge surprise.”

It also hits that weirdly perfect balance between hearty and healthy. Like, you feel full but not bloated. And the garam masala? Total flavor cheat code. It makes everything taste like you know what you’re doing, even if you’re mostly just tossing things into a pan and hoping for the best (hi, me).

Also—tiny detail—but it smells amazing while it’s cooking. Like, “makes your neighbor poke their head out the window” kind of amazing.

Ingredient Notes:

I’m not a chef. I’m a tired person who likes to eat. So here’s what I used, why I used it, and a few side thoughts that popped into my head while chopping.

Shredded Chicken – I used leftover rotisserie chicken because I was not about to cook a fresh one. You could absolutely cook and shred chicken breasts or thighs, but let’s be real: sometimes we need shortcuts.
Olive Oil – I always default to olive oil because it’s just… there. You could use avocado oil, sesame oil, or that fancy coconut oil you bought once during your Whole30 phase. Whatever works.
Onion – Chopped, not diced. I don’t have time for fine knife work on weeknights. Yellow onion adds a little sweetness, which balances the spice later on.
Cabbage – Good ol’ cabbage. Cheap, crunchy, and weirdly satisfying. If you’re on a budget or just like that slight crunch with your soft chicken, this one’s your best friend.
Red Bell Pepper – Sweetness and color. Honestly, I added it mostly because it was about to go bad. No regrets.
Jalapeño – I deseeded it because I’ve made the mistake of not doing that before and my mouth remembered. That said, if you like a little chaos in your dinner, leave a few seeds in. I dare you.
Garam Masala – You know how sometimes one ingredient just transforms a dish? This is it. It’s like the plot twist of this stir fry. You didn’t see it coming, but now you can’t imagine it without it.
Salt & Pepper – Not gonna explain these. You know what to do.

How To Make Chicken and Cabbage Stir Fry?

Step 1: Get the Pan Hot
I started by heating up olive oil in the biggest skillet I could find that wasn’t dirty (which was honestly a miracle). You want it warm enough that it sizzles when you throw something in, but not so hot it smokes and sets off the fire alarm. Learned that the hard way.

Step 2: Add the Onion
I tossed in my chopped onion and let it get soft. It smelled good right away, which gave me false confidence. Stir it around for a couple of minutes and enjoy the small win.

Step 3: Bell Pepper & Jalapeño Time
These two went in next, and I stirred them until they softened a bit. I may have snuck a taste at this point and burned my tongue. No regrets.

Step 4: Cabbage and Chicken Invasion
I added the chopped cabbage and shredded chicken all at once and just stirred like my life depended on it. It felt like a lot, but cabbage shrinks down like magic. It’s kind of the Houdini of vegetables.

Step 5: Spice Drop
In goes the garam masala. A generous two teaspoons, which felt like a commitment, but wow—flavor city. Then salt and pepper to taste. I covered it and let it cook for maybe 6–7 minutes, checking on it occasionally like a nervous first-time plant parent.

Step 6: Taste Test and Tweak
I tasted a bite, and it was… good. Like, weirdly good. I added a tiny splash of lemon juice, just because I like a little brightness. You do you.

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Storage Options:

Let it cool, then throw it into a container with a lid that actually fits (harder than it sounds). It’ll keep in the fridge for about 3–4 days. I reheated it the next day and it was just as tasty—maybe better, honestly. I love a next-day stir fry moment.

Could you freeze it? Technically, yes. But cabbage gets kinda floppy. Not bad, just… softer than you remember. Like when you revisit a childhood TV show and realize it wasn’t quite the masterpiece you thought.

Variations and Substitutions:

No chicken? Use tofu, ground turkey, or even leftover steak.
No cabbage? Shredded Brussels sprouts or kale could work. Or just toss in whatever’s green and hanging around.
No garam masala? Use curry powder or a mix of cumin, cinnamon, and paprika. Not the same, but close enough in a pinch.
Want it saucier? Add a splash of soy sauce or a drizzle of sriracha.

This recipe’s like an outfit you throw together five minutes before you have to leave—it somehow still works.

What to Serve with Chicken and Cabbage Stir Fry?

Sure, you can make rice. Maybe throw it over some noodles. But honestly, I ate mine out of the skillet while standing in the kitchen scrolling my phone and trying not to burn my tongue. It was perfect.

If you do want to pair it with something:

Steamed rice
Noodles
A fried egg on top (seriously, try it)
A quick cucumber salad
Ice-cold ginger ale, because balance

Frequently Asked Questions:

Can I make this ahead?
Yes, and you should. The flavors mellow and deepen overnight, kind of like soup does. It’s solid meal prep material.

Is garam masala spicy?
Not at all. It’s more like a cozy sweater for your stir fry—warm and layered, not fiery.

Do I have to measure exactly?
Absolutely not. I eyeballed the chicken, used a slightly wilted bell pepper, and accidentally doubled the jalapeño once. Still delicious.

This chicken and cabbage stir fry isn’t revolutionary. It’s not plated with tweezers or served under a dome of dry ice. But it’s honest. It’s flexible. And sometimes, that’s exactly what you need.

So if you’re standing in front of your fridge tonight with that “what now?” look on your face—try this. It just might surprise you. And if it doesn’t? Well, at least you used up that cabbage.

Can’t wait to hear how your version turns out. Or what you tossed in by accident. I’m here for it.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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