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This easy chicken stir fry is actually made on a sheet pan and packed with veggies. You’ll love this simple recipe that’s ready in about 30 minutes! Enjoy as is for a low carb meal or serve over rice.

Update: This recipe was originally published in 2018 and has been republished with all new photos.

When I first set out to do a cabbage stir fry I did it on the stove top and, friends, that’s just not my favorite way to cook cabbage. It ends up a little too wilted and soggy for this gal’s taste. Now roasting your cabbage in the oven is a whole other story. Why anyone prepares cabbage any other way I’ll never understand. In the oven you’ll get crispy bits of cabbage that are the very best part. I could eat an entire pan all by myself. And I definitely have. (Reserve your judgment. It’s cabbage.) My love for roasted cabbage is real.

Naturally this led me to the decision to make this stir fry in the oven. I paired cabbage with two other veggies I know do beautifully in the oven: broccoli and brussels sprouts. Both are chopped fairly small (in similarly sized pieces) so they don’t overpower the dish.

What else contributes to the success of this healthy dinner recipe? Thin strips of tender chicken breast, seasonings, garlic, onion, and coconut aminos all work their magic for a very filling but totally veggie-filled meal. This easy weeknight dinner is made from simple ingredients and is sure to become a new favorite.

I have more delicious recipes that feature cabbage too. If you’re wanting another cabbage dish I suggest my Easy Sausage and Cabbage Skillet or Unstuffed Cabbage Skillet. My Easy Chicken Green Bean Stir Fry uses both shredded cabbage and green beans. (I recommend purple cabbage for that one.) Thinking cabbage soup? Try my Sausage and Cabbage Soup. Whip up Chicken Satay Cauliflower Rice Bowls if a cabbage recipe with an almond satay sauce sounds like your thing.

Sheet Pan Chicken and Cabbage Stir Fry Ingredients

  • Olive or avocado oil: The oil helps make the veggies tender. It also gives us some browning on the sausage and really bring out its flavor. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
  • Cabbage: Both red cabbage or green cabbage will work great. Choose whichever you prefer. It will look like a lot of cabbage but it will cook down quite a bit.
  • Broccoli: We’re roasting fresh broccoli florets in this sheet pan meal.
  • Brussels sprouts: You’ll never convince me that there’s a better way to prepare brussels sprouts than in the oven. They are crispy, salty, and completely craveworthy!
  • Onion: White onion or yellow onion both work well. You can even opt for red onion if you prefer.
  • Chicken breasts: We’re using boneless and skinless chicken breasts in this quick stir fry. You can also use boneless skinless chicken thighs if you prefer dark meat.
  • Garlic: You can mince your own fresh garlic cloves or use a jarred variety.
  • Coconut aminos or low sodium soy sauce: I prefer coconut aminos because it tastes like soy sauce but with far less sodium and a hint of sweetness. It adds so much flavor to this easy dish. Low sodium soy sauce will also work well.
  • Seasonings: Ground ginger and salt are all you need to add more flavor to this easy recipe.

How to Make Sheet Pan Chicken and Cabbage Stir Fry

Spread your shredded cabbage, brussels sprouts, broccoli, and onion on your sheet pan. Add the thinly sliced chicken pieces on top of the cabbage and other veggies. Drizzle olive oil over everything. Add minced garlic, salt, and ginger.

Place in oven and bake until chicken is cooked through and veggies are tender. Stir in coconut aminos or soy sauce. Taste and add extra coconut aminos, salt, or black pepper if desired. Now you have a chicken cabbage stir fry with mild savory flavors you’ll love. Top with a generous drizzle of sriracha if you a little heat!

How to Shred Cabbage

  1. Remove any tattered outer leaves.
  2. Cut the cabbage in half or in quarters.
  3. Carefully cut out the core and discard.
  4. Place the cabbage (halved or quartered) so flat side is touching the cutting board. Slice into thin shreds that are about about 1/8 to 1/4 inch wide.

What size baking sheet is best to use?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd).

Does this sheet pan meal freeze well?

Yes! If making this healthy sheet pan meal for future enjoyment you can freeze it in an airtight freezer safe container (like freezer bags). Then thaw and reheat in a skillet on the stovetop or in the microwave.

How to Store Leftovers

Want to enjoy this recipe the next day or later in the week? This meal is great for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a large skillet on the stovetop on low to medium-low heat until warmed through.

How to Serve Chicken and Cabbage Stir Fry

This cabbage stir fry recipe can be enjoyed as is if you’re wanting a delicious low-carb meal. I love this on whole grains like white rice or brown rice. Top with green onions for an extra crunch!

5 from 7 votes

Sheet Pan Chicken and Cabbage Stir Fry

By Christina
This easy chicken stir fry is actually made on a sheet pan and packed with veggies. You'll love this simple recipe that's ready in about 30 minutes! Enjoy as is for a low carb meal or serve over rice.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 people


  • tablespoons olive or avocado oil
  • 4 cups cabbage, shredded
  • 2 cups broccoli, chopped
  • 2 cups brussels sprouts, halved or quartered
  • ½ onion, thinly sliced
  • 1 pound chicken breasts, boneless and skinless
  • ½ tablespoon minced garlic
  • ¾ teaspoon salt
  • ½ teaspoon ground ginger
  • 3 tablespoon coconut aminos or low sodium soy sauce
  • Optional: green onion and sriracha for topping
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  • Preheat oven to 425 degrees.
  • Spread your shredded cabbage, brussels sprouts (cut into fourths), broccoli (chopped), and onion (thinly sliced) on your sheet pan.
  • Slice your chicken into thin strips. Spread on top of vegetables on sheet pan.
  • Drizzle olive oil over everything. Add minced garlic, salt, and ginger. (Do not add your coconut aminos yet.)
  • Place in oven and bake for 20 to 25 minutes. (25 minutes works best for my oven.)
  • Remove from oven. Drizzle coconut aminos over everything and stir. Taste. Can add extra coconut aminos, salt, or pepper if desired. Top with a generous drizzle of sriracha.


I use a 12 x 17 sheet pan. If you don’t have a large enough pan you can divide the ingredients between two smaller pans.
Nutrition information is based on 4 servings. If you’re feeling particularly hungry this could easily be divided into 2 or 3 servings instead. 


Calories: 277kcal, Carbohydrates: 15g, Protein: 28g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 72mg, Sodium: 861mg, Potassium: 872mg, Fiber: 5g, Sugar: 5g, Vitamin A: 718IU, Vitamin C: 106mg, Calcium: 77mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Emily says:

    Amazing! A hit with our 8 & 10 year olds as well!
    My husband and I started the Whole 30 again and this is the 4th recipe of yours we have tried, the entire family has enjoyed each one! Thank you so much for sharing them and for creating yummy dinners we can eat as a family. I’m enjoying not making separate meals.
    I’m lucky to have found your site! Keep ’em coming!

    1. Christina says:

      I’m so happy you’re enjoying the recipes! Makes my day! <3

  2. Sue says:

    What are coconut aminos? Are they necessary for the recipe, or are they added for nutritional value?

    1. Christina says:

      Coconut Aminos are an alternative for soy sauce. They have a lot less sodium and a milder flavor. I love the stuff and it’s definitely necessary!

      1. Vanessa says:

        What if you don’t have the coconut amino? What to do?

  3. Barbara says:

    This recipe was so quick& easy – I love that aspect of preparing nutritional meals!

    In the recipe it says “taste” so I did. It was perfect. I tasted again & it was deliciously (is that a word?!) perfect. I had to put it in meal prep containers & refrigerate immediately, otherwise I WOULD HAVE EATEN THE ENTIRE THING STANDING AT THE STOVE — yes it is that good!!!!!!

  4. Jim Glasson says:

    Great! Easy, tasty . I used Bragg’s liquid aminos and red hot sauce mixed together, brushing on and roasting for 5 min more. Thank you!

  5. Shaye says:

    I have renamed this “Everything but the kitchen sink chicken”, bc I often have lots of cruciferous vegetables leftover, and can make this with what I have. So good , yet so simple.

  6. Joanne says:

    This was such an easy dish but the flavor was amazing!! My family loved it!! I will be making this again!!

  7. Heidi says:

    So good! We love this meal, quick, flavor full! I make a Christina recipe about 4 out of the 7 days a week! 

  8. Lauren says:

    Such a great weeknight meal! Quick, easy and delicious! Can easily sub whatever veggies you have on hand. Thanks for another wonderful recipe! 

    1. Christina says:

      That’s wonderful to hear! Thank you, Lauren!