Ground Chicken And Cabbage Stir Fry

Name: Ground Chicken And Cabbage Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound ground chicken; 4 cups chopped green cabbage; 1 bell pepper, sliced; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sugar; Salt and pepper to taste

Highlighted under: No-Fuss Recipes

I absolutely love making this Ground Chicken and Cabbage Stir Fry for an easy weeknight dinner. It's quick to prepare and packs a flavorful punch with the perfect balance of savory and crunchy vegetables. I often find myself experimenting with different seasonings, but the combination of soy sauce, garlic, and ginger always steals the spotlight. Plus, this dish is not only delicious but also a great way to use up leftover vegetables. In just 30 minutes, you can have a wholesome meal on the table that the whole family will enjoy!

Created by

Phoebe Turner

Last updated on 2026-02-27T22:57:35.900Z

When I first made this Ground Chicken and Cabbage Stir Fry, I was amazed at how quickly it came together. The rich flavor of the ground chicken mixed with the crisp cabbage creates a satisfying texture that is hard to resist. I love how versatile this dish is, allowing for variations based on what you have on hand. Adding a splash of sesame oil at the end elevates the flavors significantly.

One of my favorite tips is to let the stir fry cook undisturbed for a few minutes after adding the chicken. This allows the meat to brown beautifully, enhancing the overall flavor. It’s one of those dishes I always go back to, as it’s not only quick but healthy and delicious!

Why You'll Love This Recipe
Quick preparation time perfect for busy weeknights
Fresh, crunchy cabbage paired with savory ground chicken
Easily customizable with your favorite vegetables or sauces

Cooking Techniques for Perfect Texture

When preparing the ground chicken, it’s essential to use medium heat and break it apart with a spatula while it cooks. This technique ensures the chicken browns evenly and develops a slightly crispy texture. Pay attention to the color change; the chicken is done when it’s no longer pink and has a light golden hue. This adds depth to the dish and a more appealing look.

Incorporating the vegetables into the stir-fry requires a balance. Start with the onion and garlic, as they need a moment to release their flavors before adding the bell pepper and cabbage. Stir-frying on high heat ensures the vegetables retain their crunch. Cook the mixture just until the cabbage starts to wilt slightly but still has a vibrant green color and a satisfying bite.

Ingredient Substitutions and Variations

Feel free to customize the vegetables based on what you have on hand or what's in season. Carrots, broccoli, or snap peas can be great alternatives to bell peppers. Just cut them into similar sizes to ensure even cooking. If you prefer a different protein, you can swap the ground chicken for ground turkey, beef, or even tofu for a vegetarian option, adjusting cooking times as needed.

The sauce provides a beautiful balance of flavors, but don’t hesitate to experiment. If you like a bit of heat, consider adding a teaspoon of chili paste or sriracha to the sauce. This dish can also shine with additional flavor boosters like oyster sauce or hoisin sauce for a richer taste, further emphasizing the savory elements in the stir-fry.

Ingredients

Main Ingredients

1 pound ground chicken
4 cups chopped green cabbage
1 bell pepper, sliced
1 small onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated

Sauce

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and pepper to taste

Instructions

Cooking Steps

Brown the Chicken

In a large skillet, heat a tablespoon of oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes. Use a spatula to break up the meat as it cooks.

Add Vegetables

Once the chicken is cooked, add the onion, garlic, ginger, bell pepper, and cabbage. Stir-fry for another 5-7 minutes until the vegetables are tender.

Make the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar. Pour the sauce over the stir-fry mixture.

Finish Cooking

Continue to stir-fry for an additional 3-5 minutes, allowing the sauce to coat the ingredients evenly. Season with salt and pepper to taste.

Serving Suggestions

Pro Tips

For added texture, toss in some chopped nuts or seeds before serving. This stir fry pairs perfectly with steamed rice or noodles.

Serving Suggestions

This Ground Chicken and Cabbage Stir Fry is fantastic served over fluffy rice, which helps absorb the sauce and adds a comforting element to the meal. Alternatively, you can serve it over quinoa or in lettuce wraps for a low-carb option. Adding a sprinkle of sesame seeds or chopped green onions as a garnish right before serving adds a lovely crunch and enhances the visual appeal.

For a complete meal, consider pairing it with a light soup or a simple cucumber salad. The refreshing crunch of cucumbers complements the savory stir-fry beautifully, balancing out the meal.

Make-Ahead and Storage Tips

If you're looking to prepare in advance, the stir-fry can be prepped a day ahead. Chop all the vegetables and store them in an airtight container in the fridge. The ground chicken can also be pre-cooked and stored; just reheat it before adding the vegetables to save time during dinner prep.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat to warm through, adding a splash of water or broth to prevent it from drying out. This dish also freezes well; simply allow it to cool completely before transferring it to a freezer-safe container for up to three months.

Questions About Recipes

→ Can I use a different protein?

Yes, ground turkey or beef can be substituted for the chicken.

→ How long can leftovers be stored?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce.

→ Can I prepare this dish in advance?

You can chop the vegetables and prepare the sauce in advance for quicker cooking later.