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Cabbage Stir Fry (Easy 30-Min Recipe) Recipe

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4 from 2 reviews

A quick and easy Cabbage Stir Fry featuring tender chicken breast, fresh vegetables, and a savory-sweet sauce made with coconut aminos and honey. This healthy and flavorful meal comes together in just 30 minutes, perfect for busy weeknights.

Ingredients

Chicken

  • 1 lb Boneless skinless chicken breast, cut into 1-inch pieces
  • 1 tsp Sea salt, divided
  • 1/2 tsp Black pepper, divided
  • 2 tbsp Olive oil, divided

Aromatics & Vegetables

  • 6 cloves Garlic, minced
  • 2 tbsp Fresh ginger, minced (or 1/2 tsp ground ginger)
  • 1/2 large Onion, diced
  • 1 large Bell pepper, diced
  • 1 medium head Cabbage, chopped or coarsely shredded (~8–10 cups)
  • 2 medium Carrots, shredded

Sauce & Garnish

  • 1/4 cup Coconut aminos (or low-sodium soy sauce)
  • 2 tbsp Honey (optional)
  • 2 tsp Toasted sesame oil
  • 1/4 cup Green onions, sliced
  • 1 tbsp Sesame seeds (optional)

Instructions

  1. Season the Chicken: Pat the chicken pieces dry with paper towels. Season evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
  2. Sear the Chicken: Heat 1 tablespoon olive oil in a large cast iron braiser, Dutch oven, or wok over medium-high heat. Add chicken pieces and sear them for 4-6 minutes, stirring occasionally to allow browning, until golden brown and fully cooked. Transfer chicken to a plate and cover to keep warm.
  3. Sauté Aromatics: Reduce heat to medium and add remaining 1 tablespoon olive oil to the pan. Add minced garlic and fresh ginger (if using) and sauté for 1-2 minutes until fragrant.
  4. Cook Onions and Peppers: Add diced onions and bell peppers to the pan. Cook for 5-7 minutes until onions turn translucent and start browning, and peppers soften.
  5. Prepare Sauce: In a small bowl, whisk together coconut aminos and honey if using.
  6. Stir Fry Vegetables: Increase heat to medium-high and add shredded cabbage, shredded carrots, and the coconut aminos mixture (or only coconut aminos if no honey). Season with ground ginger if fresh ginger wasn’t used earlier, and add remaining salt and pepper. Stir fry for 3-5 minutes until cabbage becomes tender and excess liquid simmers off. Raise heat to high if needed.
  7. Recombine Chicken: Add the cooked chicken back to the pan. Stir and cook for 1-2 minutes if the chicken isn’t warm enough.
  8. Finish and Garnish: Remove pan from heat. Stir in toasted sesame oil. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Notes

  • For a vegetarian version, omit chicken and add tofu or extra vegetables.
  • Use low-sodium soy sauce instead of coconut aminos if preferred, but adjust salt accordingly.
  • Fresh ginger adds better flavor than ground but either works.
  • If you prefer a spicier dish, add chili flakes or fresh sliced chili peppers in step 3.
  • It is important not to stir constantly when searing chicken to allow proper browning.
  • Using a wok or a pan with tall sides helps contain the stir fry ingredients and heat distribution.

Find it online: https://lauracooks.com/cabbage-stir-fry-easy-30-min-recipe-recipe/