Name: Chicken Cabbage Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 3 large boneless skinless chicken breasts, cut into 1-inch pieces; 1 large onion, coarsely chopped; 1 large red bell pepper, coarsely chopped; 2 large garlic cloves, minced; 2 pounds green cabbage, coarsely chopped; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons avocado oil, divided and for frying; 2 green onion sprigs, for garnish; 1 tablespoon sesame seeds, for garnish; 1 cup chicken broth, low sodium; 3 tablespoons soy sauce; 3 tablespoons brown sugar; 1 tablespoon sesame seed oil, toasted; 2 tablespoons cornstarch; 2 large garlic cloves, minced; 1 tablespoon ginger, minced (or 2 teaspoons dried ginger)

Description

This Chicken Cabbage Stir Fry is a quick, healthy, and flavorful meal that’s perfect for busy weeknights. Tender chicken pieces are stir-fried with colorful vegetables and a savory sauce, creating a satisfying dish that’s both nutritious and delicious. It’s a simple and customizable recipe that’s sure to become a family favorite.

Ingredients

Units Scale

For the Chicken:

3 large boneless skinless chicken breasts, cut into 1-inch pieces
1 large onion, coarsely chopped
1 large red bell pepper, coarsely chopped
2 large garlic cloves, minced
2 pounds green cabbage, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons avocado oil, divided and for frying
2 green onion sprigs, for garnish
1 tablespoon sesame seeds, for garnish

For the Stir Fry Sauce:

1 cup chicken broth, low sodium
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon sesame seed oil, toasted
2 tablespoons cornstarch
2 large garlic cloves, minced
1 tablespoon ginger, minced (or 2 teaspoons dried ginger)

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Instructions

Prepare Stir Fry Sauce:
1. In a medium bowl, add chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, garlic, and ginger.
2. Whisk well and set aside.
Cook Chicken:
1. Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil.
2. Add chicken, sprinkle with salt and pepper, and cook for 5-7 minutes, stirring occasionally and allowing brown edges to form.
3. Transfer chicken to a large plate and set aside.
Sauté Vegetables:
1. Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil, onion, bell peppers, and garlic.
2. Cook for 3 minutes, stirring occasionally and allowing vegetables to brown.
3. Reduce heat to medium-low and add the cabbage.
4. Stir, cover, and cook for 7 minutes, stirring occasionally. Add a splash of water halfway through to help the cabbage cook.
Combine and Thicken Sauce:
1. Add the cooked chicken to the skillet.
2. Give the sauce a quick stir and add it to the skillet.
3. Gently stir to combine and cook for another 1-2 minutes, or until the sauce has thickened.
Garnish and Serve:
1. Turn off the heat and garnish with green onion and sesame seeds.
2. Serve immediately.

Notes

Store: Refrigerate covered for up to 5 days.
Reheat: Reheat by simmering the stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.
You can use other vegetables like carrots, broccoli, or snap peas.
Adjust the amount of brown sugar and soy sauce to your taste.
For a spicier stir fry, add red pepper flakes or sriracha to the sauce.
If you do not have avocado oil, you can use another neutral oil such as vegetable or canola oil.

Nutrition

Serving Size: 1 Serving
Calories: 300kcal
Sugar: 10g
Sodium: 500mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg