Chinese Chicken Cabbage Stir-Fry

Quick Answer (Snippet)

This Chinese Chicken & Cabbage Stir-Fry is a light, protein-packed meal that’s big on flavor but low in points. Juicy chicken breast, crunchy cabbage, and colorful veggies come together in under 30 minutes for the perfect weeknight dinner!

 Introduction

Stir-fries are one of my favorite ways to create fast, flavorful, and healthy dinners that don’t require hours in the kitchen. This chicken and cabbage stir-fry is a go-to in my house, especially on busy weeknights when I want something quick but satisfying.

The combo of lean chicken breast, crisp cabbage, and colorful veggies makes this dish filling without being heavy. The best part? It’s super versatile — you can add more veggies, switch up the sauce, or make it spicy to fit your taste.

 Table of Contents

• Why You’ll Love This Stir-Fry
• Ingredients Needed
• Step-by-Step Instructions
• Storage & Serving Suggestions
• Tips & Variations
• Nutrition
• Author Note
• More Healthy Dinner Ideas
• Call to Action

 Why You’ll Love This Stir-Fry

• Quick & easy — ready in 25 minutes
• Low-point, high-protein meal
• Perfect for meal prep or weeknight dinners
• Customizable with your favorite vegetables & sauces
• Healthy takeout-style flavor without the guilt!

 Ingredients Needed

• 1 lb boneless, skinless chicken breasts – sliced thin for quick cooking 
• ½ head green cabbage – thinly sliced, adds crunch & fiber 
• 1 red bell pepper – for sweetness & color 
• 1 onion – sliced thinly for flavor 
  
• 2 garlic cloves – minced, for an aromatic kick
• 1 tablespoon low-sodium soy sauce – for umami flavor
• 1 teaspoon sesame oil (optional) – deepens flavor with a nutty note
• Cooking spray or 1 tsp olive oil – keeps this light & -friendly
• Salt & black pepper – to taste

 Note: As written, this stir-fry is 0–2 points per serving (depending on oil used).

 Step-by-Step Instructions

1. Prep the chicken & veggies – Slice everything thin so it cooks quickly.
2. Cook the chicken – Heat a large skillet or wok with cooking spray (or oil), add chicken slices, season lightly, and stir-fry until cooked through. Remove and set aside.
3. Cook the veggies – Add onion, bell pepper, cabbage, and garlic. Stir-fry until slightly tender but still crisp.
4. Combine & season – Return chicken to the pan, drizzle with soy sauce and sesame oil, toss well.
5. Serve hot – with cauliflower rice, jasmine rice, or on its own for a low-carb option.

 Storage & Serving Suggestions

• Store leftovers in an airtight container for up to 4 days.
• Reheat in a skillet for best texture (microwave works too).
• Serve with cauliflower rice (0 points), brown rice, or even wrapped in lettuce leaves for a fun twist.
•  Tips & Variations
• Make it spicy – Add chili flakes, sriracha, or fresh chili.
• Add more veggies – Broccoli, snap peas, zucchini, or mushrooms all work great.
• Sauce swap – Try teriyaki, oyster sauce, or hoisin (adjust points if tracking).
• Meal prep tip – Cook extra chicken and cabbage, then portion into lunch boxes for the week.

 Nutrition & (per serving, serves 4)

• Calories: ~190
• Protein: 26g
• Carbs: 9g
• Fat: 4g
• Points: 0–2 (depending on oil)

 Author Note

Whenever I’m craving takeout but want to stay on track, this is my instant solution. It has that satisfying crunch of stir-fry veggies, the lean protein punch from chicken, and a flavor that rivals your favorite Chinese restaurant. Even my kids love it wrapped in lettuce cups with extra soy sauce on the side!

More Healthy Dinner Ideas

• Taco Soup (Friendly & Hearty)
• Chicken Spinach & Mushroom Low-Carb Bake
• Vegetable Medicine Soup (Gut-Friendly & Healing)
• Crustless Quiche (Zero-Point Meal Prep Hero)

Call to Action

Would you serve this stir-fry with rice  or low-carb cauliflower rice ?
Try it tonight and let me know — share your version with #KristyCooks so I can see your delicious creations!