When I want to make something quick, light, and filling without spending a lot of time in the kitchen, this colorful chicken cabbage stir fry is one of the easiest meals to turn to. It comes together in one skillet, uses plenty of fresh vegetables, and has just enough sauce to bring everything together without making the dish feel heavy.

The combination of tender chicken, crisp vegetables, cabbage, sweet peas, and a simple soy-based sauce makes this a meal that feels satisfying while still being packed with vegetables. It works well for a quick lunch or dinner, and because it keeps nicely in the refrigerator, it is also a practical choice when you want to prepare several meals ahead of time.

You don’t need a wok to make it. A large skillet or sauté pan works perfectly well. The important thing is to give the pan enough time to get hot before adding the ingredients. Stir-frying works best when the vegetables cook quickly and retain some of their texture.

A Simple One-Pan Meal

One of the best things about this chicken cabbage stir fry is how little equipment you need. Everything is cooked in the same large skillet, which means there is less washing up afterward.
The cooking also moves fairly quickly once the vegetables are prepared. For that reason, I like to chop everything before starting the actual stir-frying. Cut the chicken into small, even pieces so that it cooks at roughly the same rate, and prepare the vegetables in advance.
The cabbage, carrot, and bell pepper bring plenty of color to the pan. The peas add another pop of green, while the scallion and sesame seeds make the finished dish look fresh and inviting.

Getting the Chicken Ready

The first step is making the simple sauce and using part of it as a marinade for the chicken.
In a bowl, combine the cornstarch, lemon juice, low sodium soy sauce, ground ginger, and chicken broth. Stir everything together until the cornstarch is incorporated.
Add the bite-sized pieces of chicken to this mixture and leave them to marinate for about 15 minutes.
This short marinating time is enough to give the chicken some flavor before it reaches the skillet. It also gives you a useful window to prepare the vegetables.
While the chicken marinates, chop the shallot, slice the bell pepper, shred the cabbage, cut the carrot into thin strips, and slice the scallion. Having everything ready makes the rest of the cooking much easier.

Why the Vegetables Work So Well Together

There is a lot of variety in this stir fry, and that’s what gives it such a colorful appearance and fresh flavor.
Cabbage makes up the largest part of the vegetable mixture. Once it hits the hot skillet, it begins to soften and shrink, making room for the other ingredients without becoming overly soft.
The carrot adds a little sweetness and texture. Cutting it into thin strips helps it cook quickly without leaving large, hard pieces in the finished dish.
Bell pepper brings another layer of color and a fresh, slightly sweet flavor. The shallot adds a savory base that works especially well with the soy sauce and ginger.
Frozen peas are added later in the cooking process. Since they are already prepared for cooking, they don’t need much time in the pan. The peas also add a pleasant contrast to the cabbage and other vegetables.

Cooking the Chicken

Once the chicken has finished marinating, drain it carefully and reserve the marinade. Don’t throw the marinade away because it becomes part of the sauce later.
Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat. When the pan is hot, add the drained chicken.
Stir-fry the chicken for about 4 minutes, moving the pieces around the pan so they brown evenly.
At this stage, the goal is to give the chicken some color without overcooking it. Once it has browned, transfer it to a plate and set it aside.
The chicken will return to the pan later, so it doesn’t need to finish cooking completely during this first stage.

Building the Vegetable Base

Add the remaining tablespoon of vegetable oil to the same skillet.
Add the chopped shallot and stir-fry it for a few minutes, just until it begins to soften.
Next, add the bell pepper, shredded cabbage, and carrot. Stir everything together and continue cooking for about 4 minutes.
The cabbage will begin to wilt during this time. Don’t worry if the skillet looks very full at first. Cabbage loses quite a bit of volume as it cooks.
Keep the vegetables moving around the pan so they cook evenly. They should become tender while still retaining some texture.

Bringing Everything Together

Once the vegetables have softened, it is time to bring the chicken and sauce back into the skillet.
Pour in the reserved marinade, then add the cooked chicken and peas.
Stir everything together and continue cooking until the chicken is completely cooked through, the peas are tender, and the sauce has thickened.
The cornstarch in the marinade helps the sauce become thicker as it heats. Instead of having a watery liquid sitting at the bottom of the skillet, you should end up with a light sauce that coats the chicken and vegetables.
Give everything a good stir as it cooks so the sauce reaches all of the ingredients.

Keeping the Vegetables Colorful

A colorful stir fry should still look colorful when it reaches the table. The easiest way to achieve that is to avoid cooking the vegetables for longer than necessary.
The cabbage needs only a few minutes to wilt, while the bell pepper and carrot should retain some of their texture. Since the vegetables continue cooking slightly from the heat of the pan after the stove is turned off, there is no need to take them too far.
Using a large skillet also helps. If the pan is overcrowded and doesn’t get hot enough, the vegetables can release too much moisture and begin steaming instead of stir-frying.

Serving the Stir Fry

Once the sauce has thickened and the chicken is cooked, turn off the heat and finish the dish with sliced scallion and a sprinkling of sesame seeds.
You can serve the stir fry straight from the skillet for a simple meal. It is substantial enough to enjoy on its own, especially when you want a lighter dinner.
If you prefer a more filling meal, serve it over cooked white rice. Quinoa and other grains also work well. Rice noodles or ramen can be used when you want to turn the stir fry into a noodle-based meal.
The sauce gives the vegetables and chicken enough flavor that you don’t need a complicated side dish.

Making It Ahead

This is also a useful recipe for meal prep because it reheats well.
After the stir fry has cooled, divide it into airtight containers and refrigerate it. Leftovers can be kept in the refrigerator for up to 5 days.
When you’re ready to eat, reheat an individual portion in the microwave or warm it over medium heat in a sauté pan.
If you’re preparing meals for several days, you can portion the stir fry into individual containers so everything is ready to grab when you need a quick lunch or dinner.

Sesame seeds, for garnish