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Chicken and Cabbage Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Alvarez
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Low Salt

Description

This Chicken Cabbage Stir Fry recipe is a quick and healthy dish featuring tender chicken breast pieces sautéed with fresh garlic, ginger, and a colorful mix of vegetables like bell pepper, cabbage, and carrots. Flavored with coconut aminos and a touch of honey, this stir-fry offers a delicious balance of savory and slightly sweet notes, perfect for a nutritious weeknight dinner.

Ingredients

Units Scale

Chicken

  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, divided

Vegetables & Aromatics

  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced (or 1/2 teaspoon ground ginger)
  • 1/2 large onion, diced
  • 1 large bell pepper, diced
  • 1 medium head cabbage, chopped or shredded (8-10 cups)
  • 2 medium carrots, shredded

Sauce & Seasoning

  • 2 tablespoons olive oil, divided
  • 1/4 cup coconut aminos (or low-sodium soy sauce)
  • 2 tablespoons honey (or natural sugar-free honey; optional)

Optional Garnishes

  • 2 teaspoons toasted sesame oil
  • 1/4 cup green onions, sliced
  • 1 tablespoon sesame seeds

Instructions

  1. Prepare chicken: Pat the chicken pieces dry with paper towels, then season evenly with half of the sea salt and black pepper.
  2. Sear chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and sear until they are golden brown on the outside and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  3. Sauté aromatics: Add the remaining tablespoon of olive oil to the pan. Sauté the minced garlic and fresh ginger until fragrant, approximately 1-2 minutes. If using ground ginger instead of fresh, this is added later during the vegetable cooking step.
  4. Cook vegetables: Add the diced onion and bell pepper to the pan. Cook, stirring occasionally, until they begin to soften, about 3-4 minutes.
  5. Make sauce: In a small bowl, whisk together the coconut aminos and honey (if using) until combined.
  6. Stir-fry: Increase the heat to medium-high. Add the chopped cabbage and shredded carrots to the skillet. Pour in the coconut aminos and honey mixture or just coconut aminos if not using honey. Season with the remaining salt, pepper, and ground ginger if fresh ginger was not used. Stir-fry and cook until the cabbage is tender but still slightly crisp, about 5-7 minutes.
  7. Combine and serve: Return the cooked chicken to the pan with the vegetables and stir to combine thoroughly. Heat through for another 1-2 minutes. Remove from heat and stir in toasted sesame oil if desired. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • If using ground ginger, add it when cooking the cabbage and carrots.
  • Feel free to substitute or add other vegetables such as broccoli, snow peas, or mushrooms for variety.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://copyrecipe.com/chicken-and-cabbage-stir-fry-recipe/