Description
A flavorful and healthy Chicken Cabbage Stir Fry featuring tender chicken breast, fresh vegetables, and a savory sauce made from coconut aminos and honey. This quick and easy stir fry is perfect for a nutritious weeknight dinner with a balance of protein, fiber, and essential nutrients.
Ingredients
Units
Scale
Protein
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Seasonings
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper, divided
Oils
- 2 tablespoons olive oil, divided
- 2 teaspoons toasted sesame oil (optional, for garnish)
Aromatics
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced (or 1/2 teaspoon ground ginger)
Vegetables
- 1/2 large onion, diced
- 1 large bell pepper, diced
- 1 medium head cabbage, chopped or shredded (8-10 cups)
- 2 medium carrots, shredded
Sauces & Sweeteners
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoons honey (or natural sugar-free honey; optional)
Garnishes (Optional)
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare chicken: Pat the chicken pieces dry with paper towels and season evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
- Sear chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
- Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add minced garlic and fresh ginger (if using), and sauté until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Cook vegetables: Add the diced onion and bell pepper to the pan. Cook until they begin to soften, approximately 3-4 minutes.
- Make sauce: In a small bowl, whisk together the coconut aminos and honey (if using) until well combined.
- Stir-fry vegetables: Increase heat to medium-high. Add the chopped cabbage and shredded carrots to the skillet. Pour the coconut aminos mixture over the vegetables and season with the remaining 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and ground ginger if fresh ginger was not used. Stir-fry the mixture, stirring frequently until the cabbage is tender but still crisp, about 5-7 minutes.
- Combine and serve: Return the cooked chicken to the pan and stir to heat through for 1-2 minutes. Remove from heat and, if using, drizzle with toasted sesame oil. Garnish with sliced green onions and sesame seeds before serving.
Notes
- If using ground ginger instead of fresh, add it with the cabbage and carrots during stir-frying.
- Feel free to swap or add vegetables like broccoli, snow peas, or mushrooms for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower sugar version, omit the honey or substitute with a sugar-free alternative.
- Use low-sodium soy sauce if coconut aminos are unavailable, but adjust salt accordingly.
