Ingredients for Chicken Cabbage Stir Fry

Cabbage Stir Fry:

• Chicken Breast: I use boneless, skinless chicken breast for this recipe, but you can also use chicken thighs or another protein source.
• Salt and Pepper: To season the chicken.
• Olive Oil: Used for cooking the chicken and vegetables.
• Garlic: Minced garlic adds a punch of flavor.
• Ginger: Freshly grated ginger adds a warm, slightly spicy flavor.
• Onion: A diced onion adds sweetness and depth of flavor.
• Bell Pepper: Adds sweetness, color, and crunch.
• Cabbage: I use green cabbage for this recipe, but you can also use Napa cabbage or savoy cabbage.
• Carrots: Adds sweetness and nutrients.
• Coconut Aminos: Adds a savory depth of flavor. You can substitute with low-sodium soy sauce if you prefer.
• Honey: Optional, but adds a touch of sweetness to the sauce.

Optional Garnishes:

• Toasted Sesame Oil: Adds a nutty aroma and flavor.
• Green Onions: Adds a fresh, oniony flavor and a pop of color.
• Sesame Seeds: Adds a nutty crunch.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Veggie Variety: Toss in some other vegetables like broccoli florets, mushrooms, or snow peas.
• Different Protein: Swap out the chicken for beef, pork, or tofu.
• Noodles: Add some cooked noodles, like rice noodles or ramen noodles, to the stir fry.

How to Make Chicken Cabbage Stir Fry

Pat the chicken pieces dry with paper towels and season them with salt and pepper.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: Sauté the Aromatics

Reduce the heat to medium and add the remaining olive oil to the pan. Add the garlic and ginger (if using fresh) and sauté for 1-2 minutes, or until fragrant.

Step 4: Add the Vegetables

Add the diced onion and bell pepper to the pan and cook for 5-7 minutes, or until the onion is translucent and the bell pepper is softened.

Step 5: Make the Sauce

If using honey, whisk together the coconut aminos and honey in a small bowl.

Step 6: Stir-Fry the Cabbage and Carrots

Increase the heat to medium-high. Add the shredded cabbage, carrots, and coconut aminos mixture (or only coconut aminos if not using honey) to the pan. Season with ground ginger (if not using fresh ginger), salt, and pepper. Stir-fry for 3-5 minutes, or until the cabbage is tender and any excess liquid has evaporated.

Step 7: Combine and Serve

Add the cooked chicken back to the pan and stir to combine. If the chicken is not warm enough, cook for 1-2 minutes longer. Remove from heat and stir in the toasted sesame oil, if using. Garnish with green onions and sesame seeds, if desired.

Tips and Tricks

• Even Cooking: Make sure the chicken pieces are similar in size so they cook evenly.
• Don’t Overcrowd: Don’t overcrowd the pan when cooking the chicken or vegetables. This will help them cook evenly and prevent them from steaming.
• Seasoning: Taste the stir fry and adjust the seasoning as needed.

How to Serve

This Chicken Cabbage Stir Fry is delicious on its own, but you can also serve it with:

• Rice: Serve with a side of white or brown rice.
• Noodles: Rice noodles or even ramen noodles would be a great accompaniment.
• Quinoa: For a gluten-free option, serve the stir fry over quinoa.

Make Ahead and Storage

• Make Ahead: You can cook the chicken and vegetables ahead of time and store them separately in the refrigerator for up to 3 days.
• Storing: Store leftover stir fry in the refrigerator for up to 3 days.
• Reheating: Reheat the stir fry in the microwave or on the stovetop until warmed through.

FAQs

There you have it! A delicious and easy recipe for Chicken Cabbage Stir Fry. I hope you enjoy it!

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