Description
Savory chicken cabbage stir-fry melds Asian-inspired flavors with crisp vegetables and tender protein. Simple ingredients create a quick, satisfying meal you’ll crave for weeknight dinners.
Ingredients
Scale
- 1 lb (454 g) boneless, skinless chicken breast, sliced thin
- 4 cups green cabbage, shredded
- 2 tbsps olive oil (or avocado oil)
- 3 tbsps low-sodium soy sauce (or coconut aminos for gluten-free)
- ½ medium onion, sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey (or sugar-free sweetener for keto)
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional, for spice)
- ½ tsp sriracha (optional for spice)
- 2 green onions, chopped (for garnish)
- 1 tsp sesame seeds (for garnish)
- 1 tsp cornstarch (to thicken, optional)
Instructions
- Sauce Preparation: Whisk soy sauce, rice vinegar, sesame oil, honey, sriracha, and cornstarch in a small bowl until smooth and fully blended.
- Chicken Searing: Heat oil in a large skillet, cooking chicken pieces until golden and thoroughly done, creating a caramelized exterior. Remove chicken and set aside on a separate plate.
- Aromatic Foundation: In the same skillet, sauté minced onion, crushed garlic, and grated ginger for one minute, releasing their intense flavors and creating a fragrant base.
- Vegetable Integration: Add shredded cabbage, julienned carrots, and red pepper flakes, stirring quickly to maintain crisp texture. Cook until vegetables soften slightly while preserving their vibrant color and crunch.
- Final Fusion: Return chicken to the skillet, pour prepared sauce over the entire mixture, and toss energetically to ensure complete coating and even heating of all ingredients.
- Garnish and Serve: Sprinkle freshly chopped green onions and toasted sesame seeds over the stir-fry. Present immediately alongside steamed rice, cauliflower rice, or preferred noodle base for a complete, flavor-packed meal.
Notes
- Maximize Flavor Depth: Marinate chicken in soy sauce and ginger for 30 minutes before cooking to enhance tenderness and infuse deeper flavor profiles.
- Prevent Soggy Vegetables: Stir-fry vegetables on high heat quickly to maintain crisp texture, avoiding overcooking that leads to limp, watery cabbage.
- Control Sauce Consistency: Mix cornstarch with cold liquid first to prevent clumping, ensuring a smooth, glossy sauce that coats ingredients evenly without becoming too thick.
- Adapt for Dietary Needs: Substitute honey with coconut aminos for a paleo-friendly version, or use tamari instead of soy sauce for a gluten-free alternative that maintains the recipe’s authentic Asian-inspired taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg