Chicken, Cabbage & Lentil Sesame Stir Fry – A Fast, Flavorful Weeknight Meal

This is the kind of stir fry you make when you want something hearty, healthy, and done in under 30 minutes. Tender chicken, crunchy cabbage, and nutty lentils get tossed in a savory sesame sauce that hits all the right notes. It’s simple enough for a weeknight and interesting enough to feel special.

The ingredients are easy to find, the steps are straightforward, and the end result tastes like takeout—only fresher and lighter. If you love big flavor without a lot of fuss, this one’s for you.

Why This Recipe Works

The magic is in the mix of textures and flavors. Cabbage stays crisp-tender, which keeps things from feeling heavy.

Cooked lentils add body and a satisfying bite without overpowering the dish. The sauce is balanced: salty soy, a hint of sweetness, bright ginger, and toasted sesame depth. A quick stir fry locks in freshness and prevents sogginess, so every bite feels lively and clean.

What You’ll Need

• Chicken: 1 lb boneless, skinless chicken thighs (or breasts), thinly sliced
• Cabbage: 1/2 medium green cabbage, thinly sliced (about 4 packed cups)
• Lentils: 1 1/2 cups cooked brown or green lentils (or 1 can, drained and rinsed)
• Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
• Scallions: 4 scallions, sliced (whites and greens separated)
• Neutral oil: 2–3 tablespoons (canola, avocado, or peanut oil)
• Sesame oil: 1 tablespoon toasted sesame oil
• Sesame seeds: 1–2 teaspoons, for garnish
• Optional veggies: 1 carrot (julienned) and/or 1 red bell pepper (thinly sliced)
• Optional heat: 1/2–1 teaspoon red pepper flakes or chili-garlic sauce

For the sauce:

• 3 tablespoons low-sodium soy sauce (or tamari)
• 1 tablespoon oyster sauce (or more soy for a simpler version)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1/2 cup low-sodium chicken broth or water
• 2 teaspoons cornstarch

Instructions

1. Prep everything first. Thinly slice the chicken and cabbage, mince the garlic and ginger, and mix the sauce in a small bowl.

   Stir the cornstarch into the broth until smooth, then add soy, oyster sauce, vinegar, and honey. Set aside.

2. Dry the chicken. Pat the chicken with paper towels. This helps it brown instead of steam.

   Season lightly with salt and pepper.

3. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.
4. Cook the chicken. Add half the chicken in a single layer. Sear 2–3 minutes, flip, and cook another 1–2 minutes until just cooked through.

   Transfer to a plate. Repeat with the remaining chicken, adding more oil if needed.

5. Sauté aromatics. Add a bit more oil. Toss in the scallion whites, garlic, and ginger.

   Stir for 20–30 seconds until fragrant but not browned.

6. Stir fry the vegetables. Add cabbage (and optional carrot or bell pepper). Stir fry 3–4 minutes until crisp-tender. You want some bite left; don’t overcook.
7. Add lentils. Stir in the cooked lentils and warm through for 1–2 minutes.

   Break up any clumps so they mix evenly.

8. Combine and sauce. Return chicken to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Toss everything together for 1–2 minutes until the sauce turns glossy and slightly thick.
9. Finish with sesame. Turn off the heat.

   Drizzle in the toasted sesame oil and sprinkle sesame seeds and scallion greens. Add red pepper flakes if you want heat.

10. Serve. Enjoy as is, or spoon over rice, quinoa, or noodles. Taste and adjust with more soy or vinegar if needed.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months.

  Thaw overnight in the fridge before reheating.

• Reheat: Warm in a skillet over medium heat with a splash of water or broth. Avoid microwaving too long, or the cabbage can soften too much.
• Make ahead: Slice the chicken and cabbage and mix the sauce up to 24 hours ahead. Cook fresh for best texture.

Why This is Good for You

• Protein-rich: Chicken and lentils together keep you full and support muscle recovery.
• Fiber-forward: Lentils and cabbage offer a lot of fiber, which supports digestion and steady energy.
• Lower-sodium option: Using low-sodium soy and broth keeps salt in check without losing flavor.
• Micronutrients: Cabbage brings vitamin C and K; sesame adds healthy fats and a nutty boost.
• Balanced plate: Protein, fiber, and healthy fats help curb cravings and keep blood sugar steady.

Pitfalls to Watch Out For

• Crowding the pan: Overloading the skillet steams the chicken.

  Cook in batches for a good sear.

• Overcooking cabbage: It should stay crisp-tender. Pull it off the heat once it brightens and softens slightly.
• Skipping the cornstarch stir: Cornstarch settles. Stir the sauce right before pouring so it thickens evenly.
• Too much salt: Oyster sauce and soy are salty.

  Taste before adding extra salt.

• Watery stir fry: Pat chicken dry and keep heat high. Excess moisture can make the sauce thin and veggies soggy.

Recipe Variations

• Ginger-scallion boost: Double the ginger and scallions for a brighter, sharper flavor.
• Spicy sesame: Add 1 teaspoon chili-garlic sauce or a drizzle of chili oil at the end.
• Vegetarian: Swap chicken for extra-firm tofu or tempeh. Press tofu, cube, and sear until golden.
• Low-carb: Use more cabbage and skip the rice.

  Add mushrooms or zucchini for volume.

• Citrus lift: Finish with a squeeze of lime and a touch of grated zest for brightness.
• Peanut twist: Whisk 1–2 tablespoons peanut butter into the sauce and thin with extra broth.
• Herb finish: Add fresh cilantro or Thai basil at the end for a fresh, aromatic note.

FAQ

Can I use rotisserie chicken?

Yes. Shred about 3 cups of rotisserie chicken and add it when you combine everything with the sauce. Since it’s already cooked, just warm it through to avoid drying it out.

Do I need a wok?

No.

A large, heavy skillet works well. The key is cooking over medium-high heat and not crowding the pan.

Which lentils are best?

Brown or green lentils hold their shape and stay firm. Avoid red lentils here; they break down and make the stir fry mushy.

Can I make it gluten-free?

Use tamari instead of soy sauce and a gluten-free oyster sauce or an extra splash of tamari.

Check your broth label to be sure.

What if I don’t have cornstarch?

Use arrowroot in the same amount. If you skip a thickener entirely, reduce the sauce a bit longer and expect a looser finish.

How do I keep the chicken tender?

Slicing it thin and cooking it hot and fast makes a big difference. You can also toss the chicken with 1 teaspoon cornstarch and 1 teaspoon soy before cooking for extra tenderness.

Can I add noodles?

Absolutely.

Cook rice noodles or thin wheat noodles, drain well, and toss them in during the saucing step. Add a splash more broth if it looks dry.

Is there a good substitute for cabbage?

Napa cabbage, bok choy, or a mix of shredded Brussels sprouts work well. Aim for quick-cooking, crunchy greens.

How can I make it meal prep–friendly?

Portion into containers with a base of rice or quinoa.

Keep a little extra sauce on the side to refresh the flavor when reheating.

What oil should I use?

A high-heat neutral oil like canola, avocado, or peanut oil is best for stir frying. Save toasted sesame oil for finishing.

Wrapping Up

Chicken, cabbage, and lentils make a simple trio that delivers big flavor with minimal effort. The sesame-forward sauce ties everything together, and the texture stays lively from the first bite to leftovers.

Keep this in your weeknight rotation, and tweak it with heat, herbs, or noodles to match your mood. It’s flexible, fast, and satisfying any night of the week.