This stir fry is actually made on a sheet pan and it’s fully loaded with veggies! Top with sriracha before serving and you’re going to be oh so very happy with this light but very satisfying meal.

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 so dang good. 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 so they don’t overpower the dish.

What else contributes to the success of this recipe? Thin strips of chicken, seasonings, garlic, onion, and coconut aminos all work their magic for a very filling but totally veggie-filled meal. Of course let’s not forget that sriracha drizzle too!

To accommodate all this goodness you’ll need a large sheet pan. Mine is 12 x 17. If you don’t have one that size I recommend getting one (I have three this size) because it’s really the best size for sheet pan dinners. You can always split up your ingredients into two smaller pans if that’s your preference though.

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Sheet Pan Chicken & Cabbage Stir Fry

This Sheet Pan Chicken & Cabbage Stir Fry is a satisfying meal that's easy enough to make on busy weeknights! Plus it's Whole30 compliant, dairy free, and gluten free.

Ingredients

  • 2 1/2 tbsp olive oil, can use a different cooking fat of choice
  • 4 cups cabbage, shredded
  • 2 cups broccoli, chopped
  • 2 cups brussels sprouts, halved or quartered
  • 1/2 onion, thinly sliced
  • 2 chicken breasts, around 300 grams
  • 1/2 tbsp minced garlic
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • 3 tbsp coconut aminos
  • siracha for topping

Instructions

  • 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.

Notes

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.
Since this can be enjoyed as a complete meal without any sides I've settled on a serving size being one third of the sheet pan. If you're really hungry this easily divides into two hearty servings. If children are eating this as well or if you're adding other sides you could potentially get more than three servings.
Use your favorite sriracha. I prefer Yellowbird Organic Sriracha because it's tasty and has a clean ingredient list. If you're doing a round of Whole30 and are struggling to find one without sugar you can easily make your own using this recipe from 40 Aprons.
Nutrition information is based on 4 servings. If you're feeling particularly hungry this could easily be divided into 2 or 3 servings instead. But you might wake up having turned into a vegetable.

Nutrition

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

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