CHICKEN CABBAGE STIR FRY

Chicken Cabbage Stir-Fry is a cozy Chinese-inspired dish, perfect for chilly days! Tender, seasoned velvet chicken and napa cabbage are stir-fried in a hot wok with garlic, ginger, scallions, and flavorful shiitake mushrooms. This gluten-free, low-carb one-pot meal is bursting with savory goodness!

INGREDIENTS

For the Chicken:

• 1.25 lb chicken breast, thinly sliced
• 1 tbsp coconut aminos
• 1.5 tsp tapioca starch, potato starch, or cornstarch
• ½ tsp baking soda
• ¼ tsp coarse sea salt (plus extra for seasoning the stir fry)
• 2 tbsp olive oil
• ⅛ tsp white or black pepper (optional)

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, chopped 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 (or substitute soy sauce; see notes)
• 2 tsp aged balsamic vinegar
• 1 tsp toasted sesame oil
• 1 tsp tapioca starch
• 0.5 tbsp Chinese rice wine or Michu (optional)

INSTRUCTIONS

• Prepare the Chicken
  • Slice the chicken breast against the grain at a 45-degree angle into thin pieces (about ⅛”).
  • In a medium bowl, combine the chicken with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and pepper (if using). Mix well and marinate in the refrigerator for 15 minutes.
• Prep the Ingredients
  • Mince the garlic, julienne the ginger, and separate the white and green parts of the scallions.
  • Slice the shiitake mushrooms and set aside the green scallion parts for garnish.
  • In a small bowl, mix the stir-fry sauce ingredients until smooth.
• Cook the Chicken
  • Heat a large sauté pan or wok over medium heat until hot. Add 1 tbsp of oil and swirl to coat the pan.
  • Increase the heat to medium-high, spread the chicken in a single layer, and cook undisturbed until golden brown (about 2-3 minutes).
  • Flip the chicken with a firm spatula and cook the other side for 1-2 minutes until fully cooked. Transfer to a plate and set aside.
• Cook the Aromatics and Vegetables
  • Using the same pan, add 1 tbsp of oil. Sauté the garlic, ginger, and white scallion parts with a pinch of salt over medium heat until fragrant (about 15 seconds).
  • Increase heat to medium-high and add the cabbage stems with 2 pinches of salt. Stir-fry for about 2 minutes until slightly softened, adding more oil if the pan feels dry.
  • Add the cabbage leaves, shiitake mushrooms, and a dash of chicken broth to deglaze the pan. Toss lightly, reduce heat to medium, cover with a lid, and cook for 3 minutes until the cabbage is tender but not mushy.
• Combine and Finish
  • Uncover the pan and increase the heat to medium-high. Add the cooked chicken and stir-fry sauce, giving the sauce a quick stir before pouring it in. Toss everything together for 1 minute.
  • Turn off the heat, transfer to a serving plate, and garnish with the green scallion parts. Drizzle with toasted sesame oil.

NOTES

• Napa Cabbage Substitute: Use Taiwanese cabbage or thinly sliced savoy or green cabbage if Napa cabbage is unavailable. Adjust the sauce to account for drier, less sweet cabbage varieties.
• Coconut Aminos vs. Soy Sauce: Coconut aminos are sweeter than soy sauce. If substituting, use 2 tbsp coconut aminos for every 1-1.5 tbsp soy sauce and adjust the sauce with a little sugar and stock to balance the flavor.

NUTRITION

• Serving Size: 1 serving
• Calories: 246kcal
• Carbohydrates: 10g
• Protein: 22g
• Fat: 13g
• Saturated Fat: 2g
• Fiber: 2g
• Sugar: 3g
• Vitamin C: 33mg
• Calcium: 101mg
• Iron: 1mg

Enjoy this flavorful, healthy Chicken Cabbage Stir-Fry as a comforting meal any day of the week!