Name: Chicken Cabbage Stir Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1.25 lb chicken breast; 1 tbsp coconut aminos; 1.5 tsp tapioca starch; tsp baking soda; tsp coarse sea salt (plus more for stir fry); 2 tbsp olive oil; ? tsp white pepper (or black pepper, optional); 0.8 oz garlic cloves (finely minced, about 6 large cloves); 0.3 oz ginger (julienned, about 1.5 tbsp); 3 bulb scallions (sliced and separate white and green parts); 6 oz fresh shiitake mushrooms (sliced); 1.5 lbs Napa cabbage (diced to 2-inch sections and separate stems from the leaves); 2 – 2.5 tbsp avocado oil; 0.5 tbsp chicken broth; Drizzle toasted sesame oil; 2 tbsp coconut aminos (see notes if using soy sauce); 2 tsp aged balsamic vinegar; 1 tsp toasted sesame oil; 1 tsp tapioca starch; 0.5 tbsp Chinese rice wine (or Michu, optional)

Chicken Cabbage Stir Fry

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Discover the delightful Chicken Cabbage Stir Fry Recipe, a quick and healthy meal that combines tender chicken breast with crisp napa cabbage and vibrant vegetables. Ready in just 40 minutes, this one-pan wonder is perfect for busy weeknights or casual gatherings. The aromatic blend of garlic, ginger, and sesame oil elevates the dish, making every bite flavorful and satisfying. Ideal for serving over rice or noodles, this recipe allows you to customize ingredients to suit your taste preferences. Enjoy a nutritious dinner packed with lean protein and fresh veggies that everyone will love!

Author: Alexa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Main
Method: Stir-frying
Cuisine: Asian

Ingredients

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1.25 lb chicken breast
1 tbsp coconut aminos
1.5 tsp tapioca starch
tsp baking soda
tsp coarse sea salt (plus more for stir fry)
2 tbsp olive oil
? tsp white pepper (or black pepper, optional)
0.8 oz garlic cloves (finely minced, about 6 large cloves)
0.3 oz ginger (julienned, about 1.5 tbsp)
3 bulb scallions (sliced and separate white and green parts)
6 oz fresh shiitake mushrooms (sliced)
1.5 lbs Napa cabbage (diced to 2-inch sections and separate stems from the leaves)
2 – 2.5 tbsp avocado oil
0.5 tbsp chicken broth
Drizzle toasted sesame oil
2 tbsp coconut aminos (see notes if using soy sauce)
2 tsp aged balsamic vinegar
1 tsp toasted sesame oil
1 tsp tapioca starch
0.5 tbsp Chinese rice wine (or Michu, optional)

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Instructions

Prepare the chicken by slicing it thinly against the grain and marinating with coconut aminos, tapioca starch, baking soda, and salt for at least 15 minutes.
Chop garlic, ginger, and scallions; set aside.
Heat olive oil in a large saut pan or wok over medium-high heat.
Add marinated chicken in a single layer; cook until golden brown on both sides, then set aside.
In the same pan, saut garlic, ginger, and white scallion parts until fragrant.
Stir-fry cabbage stems with salt until softened; then add cabbage leaves and mushrooms with a splash of broth.
Combine cooked chicken with vegetables and pour in the stir-fry sauce; toss everything together for one minute before serving.

Nutrition

Serving Size: 1 cup (about 250g)
Calories: 360
Sugar: 2g
Sodium: 650mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 42g
Cholesterol: 110mg

Find it online: https://recipeelite.com/chicken-cabbage-stir-fry-recipe/