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–+ servings
Chicken Cabbage Stir-Fry

Savory Chicken Cabbage Stir-Fry Ready in 30 Minutes

A quick and delicious Chicken Cabbage Stir-Fry recipe that's low-carb and full of flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tbsp Butter Substitution: Use oil for a dairy-free option.
  • 1 medium Onion Substitution: Shallots can be used for a milder taste.
  • 2 cloves Garlic Fresh garlic is ideal; powdered can be used in a pinch.
  • 1 lb Chicken Breast Substitution: Shrimp or tofu can be used for a different protein or vegetarian option.
  • 4 cups Cabbage Substitution: Bok choy or napa cabbage can be used instead.
  • 1 medium Bell Pepper Any color can be used; substitute with other bell peppers or even zucchini for variety.
  • 1 medium Carrot Substitution: Use snap peas for a different texture.
For the Sauce
  • 3 tbsp Soy Sauce Tamari is a gluten-free alternative.
  • 1 tbsp Oyster Sauce Omit for a vegetarian version.
  • 1 tbsp Sesame Oil Substitution: Canola or peanut oil can be used for frying.
  • 1 teaspoon Black Pepper Adjust according to taste for spiciness.
  • 1 teaspoon Salt Adjust according to taste for spiciness.
  • 1 teaspoon Crushed Red Pepper Flakes Optional for spiciness.
  • 1 tbsp Cornstarch mixed with Water Omit if a thinner sauce is preferred.
To Garnish
  • 2 tbsp Green Onions Substitution: Chopped cilantro can be used for an alternative garnish.

Equipment

  • Large skillet or wok

Method
 

Step-by-Step Instructions for Chicken Cabbage Stir-Fry
  1. In a small bowl, whisk together soy sauce, sesame oil, and black pepper. Add the diced chicken breast, making sure each piece is evenly coated. Allow the chicken to marinate for 10-15 minutes.
  2. While the chicken marinates, combine soy sauce, oyster sauce (if using), black pepper, salt, crushed red pepper flakes (if desired), and a cornstarch slurry in a separate bowl. Mix well until smooth.
  3. Heat a large skillet or wok over medium-high heat. Add butter and let it melt until slightly bubbly. Carefully add the marinated chicken to the skillet and stir-fry for 4-5 minutes.
  4. In the same skillet, add the sliced onion and minced garlic, sautéing them for about 2 minutes until fragrant and translucent.
  5. Add chopped cabbage, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for about 5-6 minutes until they soften but still retain a crisp texture.
  6. Return the cooked chicken to the skillet with the vegetables, pouring in the prepared sauce. Gently stir to coat all the ingredients.
  7. Taste and adjust seasoning if needed. Remove from heat and serve immediately while warm, garnished with sliced green onions.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 40mgCalcium: 60mgIron: 2mg

Notes

Ensure the chicken is marinated for at least 10-15 minutes for better flavor. Avoid overcooking the vegetables to keep them crisp.

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