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a white bowl with chicken stir-fry with chopsticks

Chicken and Cabbage Stir-fry


This Chicken and Cabbage stir-fry has a sweet and hot Honey Sriracha sauce and cashews in it. It is my new favorite weeknight diner because it’s ready in 20 minutes.


  • ¼ cup honey
  • 2 tablespoons dry sherry or Shaoxing wine
  • 1 tablespoon white vinegar
  • 1 tablespoon sriracha, or to taste
  • 1 ¼ teaspoon salt
  • 1 tablespoon plus 2 teaspoons avocado oil or organic canola oil, divided
  • 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon grated ginger root
  • 6 cups chopped green cabbage* see notes
  • ¼ cup reduced-sodium chicken broth
  • 2 teaspoons corn starch
  • 3 scallions, sliced or 3 tablespoons chopped cilantro leaves
  • ½ cup chopped cashews, preferably roasted unsalted


  1. Stir honey, sherry, vinegar, sriracha and salt in a small bowl.
  2. Heat 1 tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking. Swirl around the bottom of the wok. Add the chicken in a single layer, and let cook, undisturbed until browned on the bottom, 2 to 4 minutes. Turn over and continue cooking stirring once or twice, until no longer pink on the outside, 2 to 3 minutes longer.
  3. Remove the chicken from the skillet or wok with a spatula and set aside on a plate. NOTE: The chicken will continue cooking in a later step.
  4. Add the remaining 2 teaspoons oil to the skillet or wok and return to high heat. Add garlic and ginger, and stir fry until fragrant but not browned about 30 seconds. Add cabbage, and stir to coat with the garlic and ginger.
  5. Stir in the sauce. Cover cook until the cabbage is wilted, 2 to 3 minutes.
  6. Stir broth and cornstarch together in a small dish and stir into the cabbage mixture. Bring to a simmer, stirring constantly.
  7. Add the chicken and any accumulated juice from the plate and bring to a simmer, stirring often. Cook until the chicken is cooked through and the cabbage is tender, 2 to 3 minutes.
  8. Remove from the heat and stir in scallions or cilantro and cashews.


Feel free to use a blend of red and green cabbage to make this more colorful.

For more variety, you can sub 1 cup of the cabbage for 1 cup of any of the following veggies: sliced shiitake mushroom caps, thinly sliced carrots, red bell pepper strips, small broccoli florets

  • Prep Time: 12 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian


  • Serving Size: 1 1/2 cups
  • Calories: 310
  • Sugar: 16 g
  • Sodium: 340 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 26 g

Keywords: chicken cabbage stirfry,healthy chicken and cashew stirfry,honey sriracha chicken cabbage and cashew stirfry

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