Savory Chicken and Cabbage Stir-Fry: A Flavor-Packed Weeknight Dinner

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When you’re craving a quick, nutritious, and flavor-packed meal, this savory chicken and cabbage stir-fry is the perfect answer. Combining tender chicken with crunchy Napa cabbage and earthy shiitake mushrooms, this dish is elevated with a well-balanced stir-fry sauce that brings out the best in each ingredient. The use of coconut aminos and a hint of sesame oil adds depth and richness, while the aromatic garlic, ginger, and scallions give it an irresistible fragrance. Whether you’re looking for a healthy dinner option or a satisfying meal prep idea, this chicken cabbage stir-fry will soon become a favorite in your kitchen.

Ingredients:

For the Chicken:

  • 1.25 lb chicken breast, thinly sliced
  • 1 tbsp coconut aminos
  • 1.5 tsp tapioca starch (or potato starch, or cornstarch)
  • ½ tsp baking soda
  • ¼ teaspoon of coarse sea salt (additional salt for stir-frying as needed)
  • 2 tbsp olive oil
  • ⅛ tsp white pepper (or black pepper, optional)

For the 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, sliced (separate white and green parts)
  • 6 oz fresh shiitake mushrooms, sliced
  • 1.5 lbs Napa cabbage, diced into 2-inch sections (separate stems from 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 (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)

Instructions:

1. Prepare the Chicken:

  • Marinate the Chicken: In a medium bowl, combine 1.25 pounds of thinly sliced chicken breast with 1 tablespoon of coconut aminos, 1.5 teaspoons of tapioca starch (or potato starch, or cornstarch), ½ teaspoon of baking soda, ¼ teaspoon of coarse sea salt, ⅛ teaspoon of white pepper (or black pepper), and 2 tablespoons of olive oil. Mix well to coat the chicken evenly. Let the chicken marinate for at least 10 minutes while you prepare the vegetables and sauce.

2. Prepare the Vegetables and Aromatics:

  • Garlic and Ginger: Finely mince 0.8 ounces of garlic cloves (about 6 large cloves) and julienne 0.3 ounces of ginger (about 1.5 tablespoons).
  • Scallions: Slice 3 scallions, keeping the white parts separate from the green parts.
  • Mushrooms and Cabbage: Slice 6 ounces of fresh shiitake mushrooms. Dice 1.5 pounds of Napa cabbage into 2-inch sections, separating the stems from the leaves as they have different cooking times.

3. Make the Stir-Fry Sauce:

  • In a small bowl, whisk together 2 tablespoons of coconut aminos, 2 teaspoons of aged balsamic vinegar, 1 teaspoon of toasted sesame oil, 1 teaspoon of tapioca starch, and ½ tablespoon of Chinese rice wine (or Michu, if using). Set the sauce aside.

4. Stir-Fry the Chicken:

  • Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken in a single layer, cooking for about 2-3 minutes on each side until golden brown and cooked through.

5. Stir-Fry the Vegetables:

  • In the same wok or skillet, add a little more avocado oil if needed. Add the finely minced garlic, julienned ginger, and the white parts of the scallions.
  • Add the sliced shiitake mushrooms and stir-fry for another 2-3 minutes until they start to soften.
  • Add the Napa cabbage stems first, stir-frying for 2 minutes, followed by the leafy parts.
  • Add a splash of chicken broth (about ½ tablespoon) to help soften the cabbage if needed.

6. Combine and Finish:

  • Add the cooked chicken back to the wok along with the vegetables.
  • Pour in the prepared stir-fry sauce and toss everything together, ensuring the chicken and vegetables are evenly coated.
  • Cook for another 1-2 minutes until the sauce slightly thickens and everything is heated through.
  • Drizzle a bit of toasted sesame oil over the stir-fry before serving and garnish with the green parts of the scallions.

Conclusion:

This savory chicken and cabbage stir-fry is a delightful blend of textures and flavors, with the tender chicken perfectly balanced by the crunch of Napa cabbage and the earthy shiitake mushrooms. The stir-fry sauce ties everything together with its umami-rich depth, making this dish both satisfying and nutritious. Whether served on its own or paired with steamed rice or noodles, this recipe is an excellent option for a quick weeknight dinner or a flavorful meal prep solution. Enjoy the vibrant taste of this stir-fry, knowing you’ve created a healthy and delicious dish in no time!

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