Description
This stir-fry features tender chicken, crisp cabbage, and a savory garlic-ginger sauce. It’s an easy, nutritious, and flavorful dish that’s great for a weeknight meal!
Ingredients
Scale
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast (or thighs), sliced thin
- 2 tablespoons olive oil (or avocado oil)
- 1/2 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
For the Sauce:
- 3 tablespoons low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey (or sugar-free sweetener for keto)
- 1/2 teaspoon sriracha (optional for spice)
- 1 teaspoon cornstarch (to thicken, optional)
Instructions
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Prepare the Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, sriracha, and cornstarch. Set aside.
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Cook the Chicken:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through.
- Remove the chicken from the pan and set aside.
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Stir-Fry the Vegetables:
- In the same pan, add another 1 tablespoon oil.
- Add onion, garlic, and ginger, sautéing for 1 minute until fragrant.
- Stir in cabbage, carrot, and red pepper flakes, cooking for 3-4 minutes until softened but still crisp.
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Combine Everything:
- Return the chicken to the pan and pour in the sauce.
- Toss everything together and cook for another 2 minutes, allowing the flavors to blend.
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Serve & Enjoy:
- Garnish with green onions and sesame seeds.
- Serve as is, or over rice, cauliflower rice, or noodles.
Notes
- Make It Spicier: Add more sriracha or red pepper flakes.
- Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
- Extra Crunch: Toss in cashews or sliced almonds before serving.