High-Fiber, High-Protein Chicken Cabbage Stir-Fry Recipe May Make You Rethink Cabbage (30 Minutes) by Jan Mostrom
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I have seen so many cabbage recipes lately and, truthfully, I haven’t been a huge fan of cooked cabbage until I found this stir-fry recipe. This easy chicken cabbage stir-fry recipe is so delicious that my husband has already asked me to make it again! Knowing that we get the health benefits of protein and the health benefits of fiber in every bite ensures this high-fiber and high-protein recipe will be in my dinner rotation!
The prep is really easy for this cabbage and chicken stir fry. Here is your shopping list for this easy dinner recipe: ground chicken (or ground turkey), soy sauce or tamari (tamari is gluten-free), maple syrup or honey, Shaoxing wine or rice wine vinegar, sesame oil, sambal chili sauce or sriracha (optional for some spice), cornstarch, cooking oil, green cabbage (check out the health benefits of cabbage), shallots, fresh garlic, fresh ginger and green onions. If you like spicy dishes, just add in the whole dried red chilies for a nice zing! The umami-rich sauce is such a nice balance of sweet and spicy.
This Asian-inspired chicken recipe, served without rice or noodles, is low-carb and plenty filling to not need anything under. We loved this dinner recipe without any extras underneath, but it would be delicious served with brown rice, quinoa or your favorite grain or rice noodles.
Cuisine: Asian / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Stir Fry Sauce
- 1/4 cup low-sodium soy sauce, tamari or coconut aminos
- 1 - 2 tablespoons maple syrup or honey (start with 1 tablespoon and see if you want more)
- 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 - 4 tablespoons avocado oil or other high-heat cooking oil (divided)
- 1 pound ground chicken (or ground turkey)
- 1 medium green cabbage (about 5 cups), chopped into bite-sized pieces
- 1 large shallot, diced
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, finely chopped or grated
- 5 - 6 whole dried red chilis (optional)
- 6 green onions, sliced (separate white and green parts, save green parts for serving)
Here's how to make it:
- Make the stir-fry sauce by adding all the ingredients in a small bowl. Use a fork or small whisk to blend the sauce together. Set aside. (For a gluten-free sauce, use tamari or coconut aminos and not soy sauce.)
- Heat 2 teaspoons of oil in a heavy large skillet, cast iron pan or wok on medium high. Add your ground meat a good pinch of salt and pepper.
- Lower the heat to medium and use a wooden spoon to break up the meat and cook for about 5 minutes, or until it is just cooked through. Remove the meat to a plate or bowl and set aside.
- In the same pan add 1 tablespoon of oil and the cabbage. You want the cabbage to get cooked very well and so that it is slightly browned on the edges. You may want to cook it in two batches depending on the size of your pan. This will take about 10 minutes. (I added water during this process to help the cabbage cook down without adding more oil.)
- When the cabbage is nicely browned on the edges, make a well in the middle of it and add 2 tablespoons of oil, shallots, ginger, garlic and chilies, if using. Cook for about 2 minutes and then stir it into the cabbage.
- Stir the white parts of the green onions and the cooked meat into the cabbage. Give your sauce a quick stir and pour it onto the cabbage mixture and mix well. Stir for 2 to 3 minutes, or until everything has a nice coating of sauce and is nice and warm.
- Serve the stir fry over rice noodles, rice or eat as it is. Top with the sliced green onion tops. Store the stir fry in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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