Name: Chicken Cabbage Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: For the Chicken:; 1.25 lb chicken breast, thinly sliced 1 tablespoon soy sauce or coconut aminos; 1.5 teaspoons cornstarch or tapioca starch ½ teaspoon baking soda ¼ teaspoon sea salt ⅛ teaspoon black or white pepper (optional) For the Stir Fry: 2 tablespoons olive oil (divided) 6 cloves garlic, minced 1.; tablespoons fresh ginger, julienned 3 scallions, sliced (white and green parts separated) 6 oz fresh mushrooms (e.g., shiitake), sliced 1.; lbs Napa cabbage, chopped (separate stems and leaves) ½ tablespoon chicken broth 1 teaspoon sesame oil For the Stir Fry Sauce: 2 tablespoons soy sauce or coconut aminos 2 teaspoons balsamic vinegar 1 teaspoon sesame oil 1 teaspoon cornstarch or tapioca starch ½ tablespoon Chinese cooking wine (optional)

Description

This Chicken Cabbage Stir Fry is a quick, healthy, and flavorful one-pan meal packed with lean chicken breast, crunchy cabbage, mushrooms, and a savory stir fry sauce. Perfect for busy weeknights or meal prep, this low-carb stir fry comes together in 30 minutes with minimal effort. Whether you’re looking for a high-protein dinner, a gluten-free stir fry option, or a budget-friendly recipe, this dish delivers big flavor with fresh ingredients.

Ingredients

For the Chicken:

1.25 lb chicken breast, thinly sliced

1 tablespoon soy sauce or coconut aminos

1.5 teaspoons cornstarch or tapioca starch

½ teaspoon baking soda

¼ teaspoon sea salt

⅛ teaspoon black or white pepper (optional)

For the Stir Fry:

2 tablespoons olive oil (divided)

6 cloves garlic, minced

1.5 tablespoons fresh ginger, julienned

3 scallions, sliced (white and green parts separated)

6 oz fresh mushrooms (e.g., shiitake), sliced

1.5 lbs Napa cabbage, chopped (separate stems and leaves)

½ tablespoon chicken broth

1 teaspoon sesame oil

For the Stir Fry Sauce:

2 tablespoons soy sauce or coconut aminos

2 teaspoons balsamic vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch or tapioca starch

½ tablespoon Chinese cooking wine (optional)

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Instructions

Marinate the Chicken:
Mix sliced chicken with soy sauce, cornstarch, baking soda, sea salt, and pepper. Let it sit in the fridge for 15 minutes.
Make the Sauce:
Whisk together soy sauce, balsamic vinegar, sesame oil, cornstarch, and Chinese cooking wine. Set aside.
Cook the Chicken:
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Cook chicken in a single layer for 2–3 minutes per side until golden. Remove and set aside.
Sauté Aromatics and Veggies:
Add remaining olive oil to the skillet. Sauté garlic, ginger, and scallion whites for 30 seconds.
Add cabbage stems and cook 2–3 minutes. Add mushrooms and cabbage leaves. Deglaze with chicken broth, cover, and steam for 3 minutes.
Combine and Finish:
Uncover, return chicken to the skillet, and pour in the sauce. Stir and cook for 1–2 minutes until coated and sauce thickens.
Drizzle with sesame oil and top with scallion greens. Serve immediately.

Notes

Make it vegetarian by using tofu and vegetable broth.
Add carrots, bell peppers, or snap peas for extra veggies.
Use green cabbage if Napa isn’t available, just increase the cook time slightly.
Prep the sauce ahead and store it in the fridge for up to 3 days.

Prep Time: 15min
Cook Time: 15min
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired