Description
This Chicken and Cabbage Stir-Fry is a quick, healthy, and delicious one-pan meal! Tender chicken, crunchy cabbage, and a savory stir-fry sauce come together for a perfect dinner. It’s a great option for a low-carb meal that’s bursting with flavor!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 4 cups cabbage, thinly sliced (green or napa cabbage works well)
- 1 tablespoon vegetable oil or sesame oil (for stir-frying)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1/2 onion, thinly sliced
- 1 bell pepper, sliced (optional)
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon chili paste or sriracha (optional, for heat)
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
-
Prepare the Chicken:
- Slice the chicken breasts or thighs into thin strips.
- Season the chicken with a pinch of salt and pepper.
-
Cook the Chicken:
- Heat the vegetable oil or sesame oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and stir-fry for 5-6 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set it aside.
-
Stir-Fry the Vegetables:
- In the same skillet, add the minced garlic, grated ginger, and sliced onions. Sauté for 1-2 minutes until fragrant.
- Add the sliced cabbage (and bell pepper, if using) to the skillet. Stir-fry the vegetables for 4-5 minutes, or until the cabbage begins to wilt and soften but still has a little crunch.
-
Combine the Sauce:
- While the vegetables are cooking, mix together the soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and chili paste or sriracha (if using) in a small bowl.
- Once the cabbage is tender, add the cooked chicken back to the skillet.
- Pour the sauce over the chicken and cabbage mixture, tossing to coat everything evenly. Stir-fry for another 1-2 minutes to allow the sauce to thicken slightly and coat the ingredients.
-
Serve:
- Garnish with chopped green onions and sesame seeds (if desired).
- Serve immediately over rice, noodles, or enjoy as is for a low-carb option.
Notes
- Vegetarian Option: Swap the chicken for tofu or tempeh for a vegetarian version of this stir-fry.
- Add more veggies: You can include other vegetables such as carrots, mushrooms, or zucchini for extra texture and flavor.
- Adjust heat: Add more chili paste or sriracha if you like it spicier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 6g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg