Easy Chicken and Cabbage Stir-Fry


Ready to meet the newest addition to your line-up of easy weeknight dinners? It’s this 20-minute Chicken and Cabbage Stir-fry. The tender chunks of chicken are paired with stir-fried cabbage, bell pepper, crunchy cashews, green onion, and a deliciously spicy and lightly sweet Honey Sriracha sauce.

Recipe Snapshot


20 minutes


6 cups


Stir together the honey, Sriracha, sherry (or wine) and salt in a small bowl and have that ready before you start cooking.


Heat 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. Turn over and continue cooking stirring once or twice, until no longer pink on the outside.


Remove the chicken from the skillet or wok with a spatula and set aside on a plate.


Add the remaining oil to the skillet or wok and return to high heat. Add garlic and ginger, and stir fry until fragrant but not browned. Add chopped or shredded cabbage and your chunks of bell pepper and stir to coat with the garlic and ginger.


Stir sauce and then add in it into the stir-fried cabbage. Cover and cook until the cabbage is wilted.


Stir broth and cornstarch together in a small dish and stir into the cabbage mixture. Bring to a simmer, stirring constantly.


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.


Remove from the heat and stir in scallions or cilantro and cashews. Serve with more Sriracha to taste.