A frying pan full of chicken cabbage stir fry with red peppers and broccoli.

Chicken Cabbage Stir Fry

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: North American


This chicken cabbage stir fry is quick to make (only 25 minutes!), healthy, and totally delicious. Tender chunks of chicken are cooked with low-carb cabbage noodles, some broccoli, and red peppers. It’s an easy and inexpensive dinner recipe that will make your weeknight evenings a whole lot tastier.



The Chicken

  • 4 chicken breasts
  • 1 tablespoon oil
  • ½ teaspoon each: salt and pepper (see notes)
  • 2 tablespoons each: mayonnaise and coco aminos (can sub soy sauce)

The Cabbage Stir Fry:

  • 1 tablespoon oil
  • 3 cups cabbage
  • 1 red pepper, sliced
  • 1 small head of broccoli, cut into florets
  • 2 tablespoons coco aminos (can sub soy sauce)


  1. Cut the chicken breasts into 4 strips each. Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear for 5 minutes on each side, or until no longer pink in the middle.
  2. While the chicken is cooking, chop the veggies. In a medium-sized bowl, mix together the mayonnaise and coco aminos. When the chicken is cooked, add it to the bowl and toss to coat.
  3. Add the remaining tablespoon of oil to the pan along with the cabbage, red pepper, and broccoli. Cook for 2-3 minutes, or until the veggies just barely start to soften. Add the coco amino and cook, stirring a few times, for another 3 minutes.
  4. Divide the cabbage stir fry between 4 plates and top with the chicken. Drizzle any sauce left in the bowl over the cabbage.


Omit the salt if you’re using soy sauce rather than coco aminos.

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