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 & WW Points
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 WW 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 & WW-friendly
Salt & black pepper – to taste
👉 WW Note: As written, this stir-fry is 0–2 points per serving (depending on oil used).
👩🍳 Step-by-Step Instructions
Prep the chicken & veggies – Slice everything thin so it cooks quickly.
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.
Cook the veggies – Add onion, bell pepper, cabbage, and garlic. Stir-fry until slightly tender but still crisp.
Combine & season – Return chicken to the pan, drizzle with soy sauce and sesame oil, toss well.
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 & WW Points (per serving, serves 4)
Calories: ~190
Protein: 26g
Carbs: 9g
Fat: 4g
WW 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 (WW-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 #KristyCooksWW so I can see your delicious creations!