Quick & Easy Chicken Cabbage Stir Fry

Why You’ll Love This Recipe

This stir fry offers a perfect combination of lean protein, fiber-rich vegetables, and aromatic spices. The crispy Napa cabbage, crunchy broccoli, and tender chicken make each bite satisfying, while the ginger, garlic, and fish sauce create a depth of flavor that’s incredibly tasty. It’s quick to prepare and packed with flavors that will remind you of your favorite takeout dish but made at home with fresh, wholesome ingredients. Plus, it’s a versatile recipe that can easily be modified to suit your preferences.

Ingredients

• 1 tablespoon coconut oil (plus a little extra added later)
• 400 g chicken breast or thigh meat, sliced into thin strips (bite-size, ~0.8 lb.)
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper (black pepper is fine too, but white is more Asian in flavor)
• 1 teaspoon grated ginger
• 3 cups Napa cabbage (1/2 medium cabbage), sliced
• 250 g broccoli or broccoli florets (about 10-12 broccolini stems / 0.5 broccolini)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1 teaspoon fish sauce
• 3 1/2 tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
• Juice of 1/2 lime (or 2 tablespoons, lemon juice can also be used)
• 1 teaspoon sesame oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat. Once hot, add the chicken strips. Season the chicken with sea salt and white pepper, and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
2. In the same pan, add a little extra coconut oil if necessary. Add the grated ginger and garlic, and sauté for 30 seconds until fragrant.
3. Add the sliced carrots and broccoli florets to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften, but still retain some crunch.
4. Stir in the sliced Napa cabbage and cook for another 2-3 minutes until the cabbage begins to wilt and become tender.
5. Add the cooked chicken back into the pan, followed by the fish sauce, coconut aminos (or tamari sauce), lime juice, and sesame oil. Stir everything together and cook for another 2-3 minutes, allowing the flavors to combine and the sauce to slightly reduce.
6. Taste and adjust seasoning if necessary. Serve the stir fry immediately, garnished with extra sesame seeds or fresh herbs if desired.

Servings and Timing

This recipe makes 4 servings.

• Prep time: 10 minutes
• Cook time: 10-15 minutes

Variations

• Vegetable variety: Feel free to swap the broccoli and Napa cabbage with other vegetables like bell peppers, snap peas, or bok choy. You can also add mushrooms for a savory twist.
• Add heat: If you like spicy food, add some red pepper flakes or chopped fresh chili peppers to the stir fry.
• Protein options: You can substitute the chicken with tofu, shrimp, or beef for variety. Adjust the cooking time based on the protein you use.
• Low-sodium version: Use a low-sodium tamari sauce and fish sauce to reduce the sodium content in the dish.

Storage/Reheating

• Leftover stir fry can be stored in an airtight container in the fridge for up to 3 days.
• To reheat, simply microwave it or heat in a pan over medium heat until warmed through. If the sauce thickens too much, add a splash of water to loosen it.

FAQs

Can I use frozen vegetables for this stir fry?

Yes, frozen vegetables can work well in this recipe, though they may release more moisture. Just make sure to stir-fry them until the moisture evaporates and the vegetables are tender.

Can I make this stir fry ahead of time?

This stir fry is best enjoyed fresh, but you can prep the ingredients ahead of time. Chop the vegetables and slice the chicken, then store them in the fridge until you’re ready to cook.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work beautifully in this recipe and add extra flavor and juiciness. Just be sure to adjust the cooking time based on the thickness of the thighs.

What can I use instead of coconut aminos?

You can substitute coconut aminos with tamari sauce or soy sauce for a similar flavor, but coconut aminos are gluten-free, so it’s a great option for those avoiding gluten.

Can I add more vegetables to this stir fry?

Definitely! You can add other vegetables such as bell peppers, snow peas, or zucchini to make the stir fry even more colorful and nutrient-dense.

How do I make this stir fry spicier?

For a spicier version, you can add red chili flakes, chili paste, or chopped fresh chilies to the stir fry when adding the garlic and ginger.

Can I make this stir fry without fish sauce?

If you prefer a vegetarian version or don’t have fish sauce, you can substitute it with more coconut aminos or a vegan fish sauce alternative.

Is this recipe gluten-free?

Yes, this stir fry is gluten-free, especially if you use coconut aminos or tamari sauce. Just be sure that any additional ingredients you use, like sauces or broths, are also gluten-free.

Can I serve this with something other than rice?

Yes, this stir fry pairs well with quinoa, cauliflower rice, or noodles. If you’re looking for a low-carb option, cauliflower rice is a great choice.

How can I make this stir fry more filling?

To make this dish more filling, you can add some cooked brown rice or noodles to the stir fry or serve it with a side of rice for a heartier meal.

Conclusion

This Quick & Easy Chicken Cabbage Stir Fry is a perfect meal for busy nights when you want something flavorful, nutritious, and satisfying. Packed with lean chicken, fresh vegetables, and a delicious, savory sauce, it’s a dish that can easily be customized to suit your tastes. Ready in just under 30 minutes, this stir fry will quickly become a go-to in your recipe rotation!

Print