Description

This Chicken Cabbage Stir-Fry is simple, bold, and seriously satisfying! Delicious on its own or spooned over rice or rice noodles, it’s a quick, easy weeknight dinner. Low-carb.

Ingredients

Units Scale

Stir- Fry Sauce

1/4 cup low-sodium soy sauce (or sub gluten-free liquid aminos)
2 tablespoons maple syrup (or honey)
2 tablespoons Shaoxing wine (or Rice Wine Vinegar)
2 teaspoons toasted sesame oil
1-2 teaspoons Sambal chili sauce or sriracha (optional)
2 teaspoons cornstarch

Stir Fry

2 tablespoons avocado oil, divided
1 pound ground chicken (or sub ground turkey or other ground meat)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium green cabbage (1 1/2 pounds), about 5 cups chopped into bite-sized pieces
1 large shallot, diced
2 tablespoons garlic cloves, chopped
1 tablespoon ginger, finely chopped or grated
5-6 whole dried red chilis (optional)
6 green onion, sliced (separate white and green parts, save green parts for serving)

Cook Mode Prevent your screen from going dark

Instructions

Mix the stir-fry sauce: In a small bowl, whisk together soy sauce, maple, shaoxing wine, toasted sesame oil, chili sauce, and cornstarch.
Cook the chicken: Heat a heavy cast-iron pan, wok, or large skillet to medium-high heat. Add a few teaspoons of oil and the ground chicken, and sprinkle in salt and pepper. Turn heat down to medium and use a metal spatula to break into small pieces. Cook about 4 minutes until the chicken is just cooked through. Set aside on a plate.
Sear the Cabbage: In the same pan, heat to medium high, add oil (if desired, you can do this without oil), stir fry cabbage for 5-10 minutes until some edges are lightly charred and the cabbage is tender. Do this in 2 batches to make sure the cabbage gets a bit of brown on the edges.
Sauté the aromatics: Push cabbage to the sides of the pan, add 2 teaspoons of oil and the shallots, ginger, garlic, and chilies. Stir for 2 minutes in the center then mix into the cabbage.
Combine: Add the white part of the green onions and the cooked chicken into the cabbage mixture. Toss to combine. Give the sauce a whisk to incorporate the cornstarch (it likes to sink to the bottom) pour into the pan and cook for 2-3 minutes until everything is nicely coated and hot through.
Serve as is or over rice or rice noodles, top with slivered green onions and sesame seeds.

Equipment

carbon steel wok

Buy Now →

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Caramelize the cabbage. For the best texture and flavor, sear the cabbage in batches. Too much cabbage in the pan at one time will create steam, making it soggy- we are going for lightly browned.

Nutrition

Serving Size: 1 ½ cups
Calories: 367
Sugar: 13.3 g
Sodium: 677.3 mg
Fat: 21.2 g
Saturated Fat: 4.2 g
Carbohydrates: 23.5 g
Fiber: 5 g
Protein: 23.5 g
Cholesterol: 96.3 mg