If you’re looking for a nutritious and flavorful dish that’s quick to prepare, this Chicken Cabbage Stir-Fry is an excellent choice. Combining tender chicken breast with crisp Napa cabbage, shiitake mushrooms, and a medley of aromatics, this stir-fry is both satisfying and packed with nutrients. The addition of a savory stir-fry sauce with a touch of balsamic vinegar and coconut aminos brings everything together in a harmonious blend of flavors. Perfect for a weeknight dinner or meal prep, this dish is sure to delight your taste buds while keeping things healthy. Let’s dive into how you can make this delicious stir-fry!
Ingredients
For the Chicken:
- 1.25 lb chicken breast, thinly sliced
- 1 tbsp coconut aminos
- 1.5 teaspoons of tapioca, potato, or corn flour
- ½ tsp baking soda
- ¼ tsp coarse sea salt, plus more for stir fry
- 2 tbsp olive oil
- ⅛ tsp white pepper, or black pepper (optional)
Vegetables and Aromatics:
- 0.8 oz garlic cloves, finely minced (about 6 large cloves)
- 0.3 oz ginger, julienned (about 1.5 tbsp)
- 3 scallions, thinly sliced with the white and green parts kept separate
- 6 oz fresh shiitake mushrooms, sliced
- 1.5 lbs Napa cabbage, diced into 2-inch sections, stems separated from the leaves
- 2-2.5 tbsp avocado oil
- 0.5 tbsp chicken broth
- Drizzle of toasted sesame oil
For the Stir-Fry Sauce:
- 2 tbsp coconut aminos (or soy sauce, see notes)
- 2 tsp aged balsamic vinegar
- 1 tsp toasted sesame oil
- 1 tsp tapioca starch
- 0.5 tbsp Chinese rice wine (or Michu, optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, and white pepper (if using). Mix well to coat the chicken evenly. Let the chicken marinate for at least 10-15 minutes to tenderize and absorb the flavors.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together the coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and Chinese rice wine (if using). Set the sauce aside for later.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken in a single layer. Cook for about 2-3 minutes on each side until the chicken is browned and cooked through.
- Sauté the Aromatics and Vegetables: In the same skillet, add 2-2.5 tablespoons of avocado oil. Add the minced garlic, julienned ginger, and the white parts of the scallions. Cook for 30 seconds to 1 minute until the aroma is released. Then, add the sliced shiitake mushrooms and cook for another 2-3 minutes until the mushrooms start to soften.
- Stir-Fry the Cabbage: Add the Napa cabbage stems to the skillet and cook for 2-3 minutes until they begin to soften. Then, add the cabbage leaves and stir-fry for another 2 minutes until the cabbage is tender but still crisp.
- Mix and Simmer: Add the cooked chicken back into the skillet with the stir-fry sauce. Toss everything to ensure the chicken and vegetables are thoroughly coated. Pour in ½ tablespoon of chicken broth to help lift any browned bits from the pan and integrate the flavors. Continue cooking for 2-3 minutes until the sauce has slightly reduced and thickened.
- Finish and Serve: Drizzle a little toasted sesame oil over the stir-fry for added flavor. Serve the Chicken Cabbage Stir-Fry hot, over steamed rice or noodles if desired.
Conclusion
This Chicken Cabbage Stir-Fry is a delicious, quick, and healthy meal that’s full of flavor and perfect for any night of the week. The combination of tender chicken, fresh vegetables, and a savory sauce makes this dish both satisfying and nutritious. With minimal ingredients and a short cooking time, you can enjoy a homemade, wholesome meal without spending hours in the kitchen. Try this recipe today and add it to your list of go-to stir-fry dishes that everyone in your family will love!