Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
This chicken cabbage stir fry pairs narrow strips of chicken breast with a generous pan of green cabbage and carrots. Ginger and lime keep the sauce sharp rather than sticky. The rice cooks separately, so each of four plates gets its own quarter of grain, chicken and vegetables.
The 70-minute allowance includes 25 minutes for slicing and measured preparation plus up to 45 minutes for rice and pan cooking. Rice cooking overlaps chicken and vegetables.
Chicken is weighed raw and rice dry. Cooked weights vary with moisture; substituting equal cooked grams would change the portion estimate. For another preparation, see Ginger Shrimp Cabbage Stir-Fry with Brown Rice.
Why Readers May Like It
- 1Measured portions, clear cooking guidance and practical doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3Four measured portions with cabbage, sauces and all listed sides included.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, raw, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. The table includes all listed oil, sauce and toppings. All measured oil, sauces and sides are included. Discarded soaking, pressing or cooking water is not counted as consumed food.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Boneless skinless chicken breast, raw, cut into 1 cm strips | about 1 lb 5 oz | 600 g | 720 kcal | 135 g | 0 g | 15.7 g |
| Green cabbage, raw edible leaves, core removed, thinly sliced | about 10 cups loosely packed | 700 g | 175 kcal | 9 g | 40.6 g | 0.7 g |
| Carrots, raw edible weight, cut into thin matchsticks | about 2 medium-large | 200 g | 82 kcal | 1.9 g | 19.2 g | 0.5 g |
| Long-grain brown rice, dry | about 1 cup; follow packet | 200 g | 734 kcal | 15.1 g | 152.5 g | 6.4 g |
| Plain water for rice | about 2 cups; adjust plain water to packet | 500 g | 0 kcal | 0 g | 0 g | 0 g |
| Olive oil: 12 g chicken, 12 g vegetables | about 1 tablespoon plus 2 teaspoons | 24 g | 212 kcal | 0 g | 0 g | 24 g |
| Fresh ginger, peeled and finely grated | about 2 tablespoons | 20 g | 16 kcal | 0.4 g | 3.6 g | 0.1 g |
| Garlic, peeled and grated | about 3 cloves | 12 g | 18 kcal | 0.8 g | 4 g | 0.1 g |
| Reduced-sodium soy sauce | about 2 tablespoons plus 2 teaspoons | 40 g | 23 kcal | 3.6 g | 2.2 g | 0.1 g |
| Fresh lime juice | about 2 tablespoons plus 2 teaspoons | 40 g | 10 kcal | 0.2 g | 3.4 g | 0 g |
| Scallions, raw, thinly sliced | about 3 medium | 40 g | 13 kcal | 0.7 g | 2.9 g | 0.1 g |
| Full recipe estimate | 4 servings | — | 2003 kcal | 166.7 g | 228.4 g | 47.7 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Final cooking yield and brands can change the estimate.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Wide skillet (paid link)
- Lidded saucepan (paid link)
- Thin-tip food thermometer (paid link)
- Digital kitchen scale (paid link)
- Chef knife and board (paid link)
- Measuring spoons (paid link)
- Mixing bowl (paid link)
Before You Start
The 70-minute allowance includes 25 minutes for slicing and measured preparation plus up to 45 minutes for rice and pan cooking. Rice cooking overlaps chicken and vegetables.
Allow about 70 minutes for preparation, cooking all batches and any stated resting. Some tasks overlap; doneness checks take priority over the clock. Measure the listed oil before cooking and keep the sides within the stated four portions. Use the raw, dry, cooked or drained state specified for each ingredient.
Start the rice
35–45 minutes; overlaps preparationRinse the 200 g dry rice if its packet recommends it. Add to a lidded saucepan with 500 g water, adjusting only plain water to the packet. Bring to a boil, cover and simmer gently for about 35–45 minutes, then let it stand covered as directed. Prepare the other components while it cooks. A digital kitchen scale (paid link) helps keep the measured quantities consistent.
Prepare a clean finishing sauce
6 minutesIn a clean small bowl (paid link) combine soy sauce and lime juice. Reserve half for the final toss and half for the vegetable cooking. Wash and trim cabbage, carrots and scallions before handling poultry. Slice cabbage into narrow ribbons, including tender ribs but excluding the hard core.
Cut and separate the chicken
5 minutesUse a separate board to cut raw chicken into similar 1 cm strips. Keep raw chicken and its juices away from the clean sauce and vegetables. Clean hands, knife and contact surfaces before continuing with ready-to-eat ingredients.
Cook chicken in two batches
10–14 minutes for both batchesHeat 6 g oil in a wide skillet over medium-high heat. Spread half the chicken in one layer and cook, turning, for about 5–7 minutes. Check thick strips reach 165°F / 74°C, then transfer with a clean utensil to a clean bowl. Repeat with the other 6 g chicken oil and remaining chicken.
Soften carrots and cabbage
7–10 minutesAdd the remaining 12 g oil, carrots, ginger and garlic to the pan. Stir for 1 minute, then add cabbage in two handfuls, allowing the first to settle before the next. Add half the soy-lime mixture and cook, turning frequently, for 6–9 minutes. If the pan catches, add a spoonful of plain water.
Combine without overcooking
2 minutesReturn cooked chicken and its cooked juices to the vegetables. Add the reserved clean sauce. Toss over the heat for 1–2 minutes until everything is hot; the cabbage should bend while keeping a little bite. Avoid boiling for several more minutes, which can dry thin chicken strips.
Check the rice and divide
3 minutesRice should be tender with no hard center. If it needs longer, follow the packet and add a little boiling water as needed. Divide rice into four equal portions, then portion chicken and vegetables so each plate has one quarter rather than only dividing the sauce.
Finish and serve
2 minutesScatter the measured scallions evenly over four plates. Include all sauce when dividing. Serve promptly. If saving portions, transfer into shallow containers rather than leaving the skillet and saucepan at room temperature until completely cold.
How to Know It Is Ready
Chicken strips checked in both batches must reach 165°F / 74°C. Rice has no hard center; sauce color and cabbage softness do not prove poultry safety.
Thin tender chicken strips, softened cabbage with a little bite and separate brown-rice grains.
One quarter of every listed component
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 41.6 g protein per serving.
- Cabbage, the listed protein or legumes, accompaniments and measured cooking oil are included in the portion.
Things to Consider
- Soy and wheat in soy sauce. Check labels and avoid cross-contact; reduced sodium does not mean allergen-free.
- Energy, sodium and saturated fat still depend on ingredients and portion size. This meal does not guarantee a particular fitness or health result.
Who May Enjoy This Recipe?
Cabbage meal planning
Home cooks looking for a measured poultry lunch or dinner.
Home cooking
Chicken is weighed raw and rice dry. Cooked weights vary with moisture; substituting equal cooked grams would change the portion estimate.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest safely. Recalculate nutrition for the portion you actually eat.
Larger appetite
Choose an appropriate larger portion or accompaniment and include those ingredients in the meal calculation.
Protein adjustments
If changing the main ingredients or listed sides, use its product label and recalculate. The amount can also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Suitable gluten-free tamari may replace soy sauce after checking its label and recalculating sodium. Chicken thighs change fat, texture and cooking behavior; use a new calculation.
- Changing the protein, cabbage cut or accompaniment changes cooking time, texture and nutrition. Follow safe handling and doneness guidance for the replacement and recalculate the estimate.
Allergen Information
Soy and wheat in soy sauce. Check labels and avoid cross-contact; reduced sodium does not mean allergen-free.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when surroundings exceed 90°F / 32°C. Use shallow containers and a refrigerator at 40°F / 4°C or colder. Follow the component-specific storage limits below; rice has a shorter storage window where specified. Reheat hot leftovers to 165°F / 74°C.
Keeping This Cabbage Meal
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below and use within 2 days, following an earlier ingredient use-by date. Do not leave a deep pan on the counter to cool completely. Cool leftover rice promptly, ideally within 1 hour, refrigerate separately and use within 24 hours. Reheat rice only once; reheating cannot rescue rice left warm too long.
Reheating the Meal
Reheat only the portion needed, covered with a small splash of plain water. Stir or turn for even heating and check several spots reach 165°F / 74°C. Keep any cold accompaniment separate. Use the shorter rice window and reheat rice only once.
Follow USDA leftovers guidance. For another meal idea, browse Ground Turkey Egg Roll Bowl with Brown Rice.
Frequently Asked Questions
Yes, use 700 g edible plain cabbage with no dressing. Check for added ingredients; coarse chunks need a different cooking time.
The estimate uses 200 g dry rice. Use a separately calculated cooked amount rather than 200 g cooked rice, and only use safely cooled rice within its storage window.
Cabbage releases moisture and an overcrowded pan traps it. Use a wide skillet, add cabbage gradually and reduce excess liquid briefly before returning cooked chicken.
Use the serving controls to scale gram quantities and serving count. Use additional trays or cook more batches; cooking time does not simply double. Household notes describe the base four-serving recipe.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Useful Tools for This Recipe
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
These tools fit the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Wide skillet
Use a wide pan so shredded cabbage can be turned without spilling; cook in batches if crowded.
Compare on Amazon → (paid link)Paid link · opens in a new tabLidded saucepan
Cook the measured grain using its packet water ratio and time.
Compare on Amazon → (paid link)Paid link · opens in a new tabThin-tip food thermometer
Check thick pieces or a gathered mound of meat; color alone is not a safety check.
Compare on Amazon → (paid link)Paid link · opens in a new tab
