If you’re looking for a quick, nutritious, and satisfying meal, this Savory Cabbage & Chicken Stir-Fry is a perfect option. Loaded with tender chicken, crunchy vegetables, and a sweet-savory sauce, this dish is packed with flavor and nutrients. It’s an easy weeknight dinner that comes together in under 30 minutes, making it an ideal choice for busy days. Plus, it’s a versatile recipe, allowing you to substitute ingredients to fit your taste or dietary preferences. Whether you’re a seasoned chef or just starting out, this stir-fry is sure to become a household favorite.
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil, divided
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced (or 1/2 tsp ground ginger)
- 1/2 large onion, diced
- 1 large bell pepper, diced
- 1 medium head of cabbage, chopped or coarsely shredded (~8-10 cups)
- 2 medium carrots, shredded
- ¼ cup of coconut aminos (or low-sodium soy sauce).
- 2 tbsp honey (or a sugar-free alternative, optional)
Optional Garnishes:
- 2 tsp toasted sesame oil
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds (optional)
Instructions:
- Season the chicken: In a large bowl, season the chicken pieces with 1/2 tsp of sea salt and 1/4 tsp black pepper. Toss to coat evenly.
- Cook the chicken: Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally until the chicken is golden brown and fully cooked.
- Sauté the aromatics: In the same skillet, add the remaining 1 tbsp of olive oil. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the vegetables: Stir in the diced onions and bell pepper. Cook for about 3-4 minutes, until the onions become translucent and the bell peppers are slightly softened.
- Cook the cabbage and carrots: Add the chopped cabbage and shredded carrots to the skillet. Cook, stirring frequently, for about 5-7 minutes, until the cabbage is wilted but still slightly crunchy.
- Combine the ingredients: Return the cooked chicken to the skillet and pour in the coconut aminos (or soy sauce) and honey. Toss everything together and cook for an additional 2-3 minutes to allow the flavors to meld.
- Garnish and serve: Drizzle the stir-fry with toasted sesame oil, and garnish with green onions and sesame seeds if desired. Serve hot and enjoy!
Conclusion:
This Savory Cabbage & Chicken Stir-Fry is not only packed with nutrients but also bursting with flavor. The tender chicken, vibrant vegetables, and a well-balanced sauce make for a wholesome meal that’s easy to prepare and customizable to your preference. It’s a great way to incorporate more vegetables into your diet while enjoying a satisfying and delicious dish. Make it your own by adjusting the seasoning or adding your favorite veggies, and it’s sure to be a go-to meal for quick, healthy dinners.
Savory Cabbage & Chicken Stir-Fry: A Quick and Healthy Meal
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 tsp sea salt divided
- 1/2 tsp black pepper divided
- 2 tbsp olive oil divided
- 6 cloves garlic minced
- 2 tbsp fresh ginger minced (or 1/2 tsp ground ginger)
- 1/2 large onion diced
- 1 large bell pepper diced
- 1 medium head of cabbage chopped or coarsely shredded (~8-10 cups)
- 2 medium carrots shredded
- ¼ cup of coconut aminos or low-sodium soy sauce.
- 2 tbsp honey or a sugar-free alternative, optional
- 2 tsp toasted sesame oil
- 1/4 cup green onions sliced
- 1 tbsp sesame seeds optional
Instructions
- Season the chicken: In a large bowl, season the chicken pieces with 1/2 tsp of sea salt and 1/4 tsp black pepper. Toss to coat evenly.
- Cook the chicken: Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally until the chicken is golden brown and fully cooked.
- Sauté the aromatics: In the same skillet, add the remaining 1 tbsp of olive oil. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the vegetables: Stir in the diced onions and bell pepper. Cook for about 3-4 minutes, until the onions become translucent and the bell peppers are slightly softened.
- Cook the cabbage and carrots: Add the chopped cabbage and shredded carrots to the skillet. Cook, stirring frequently, for about 5-7 minutes, until the cabbage is wilted but still slightly crunchy.
- Combine the ingredients: Return the cooked chicken to the skillet and pour in the coconut aminos (or soy sauce) and honey. Toss everything together and cook for an additional 2-3 minutes to allow the flavors to meld.
- Garnish and serve: Drizzle the stir-fry with toasted sesame oil, and garnish with green onions and sesame seeds if desired. Serve hot and enjoy!