Description
A quick, warm, and crunchy stir-fry featuring chicken and cabbage, perfect for a healthy weeknight dinner.
Ingredients
Scale
- 1 pound chicken breast or thighs, thinly sliced
- 4 to 5 cups green cabbage, thinly sliced
- 1 medium carrot, shredded or matchsticked (optional)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 to 3 green onions, sliced
- 1 to 2 tablespoons neutral oil (avocado, canola, or light olive oil)
- For the quick sauce:
- 3 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons honey or brown sugar (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
- Prep everything first. Slice the chicken, shred the cabbage, and mix the sauce in a small bowl.
- Heat a large skillet or wok over medium high heat. Add oil, then add the chicken in a single layer.
- Let it sit for a minute to brown, then stir and cook until mostly done.
- Add garlic and ginger and stir for 20 to 30 seconds.
- Toss in cabbage (and carrot if using) and stir constantly for 2 to 4 minutes.
- Pour in the sauce and toss everything together. If using cornstarch slurry, add it now.
- Turn off the heat and sprinkle on green onions.
Notes
Serve with rice for a more filling meal, or on its own for a lower carb option. Excellent for meal prep and keeps well in the fridge.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg