Healthy Cabbage Stir Fry Recipe for Busy Weeknights
This cabbage stir fry recipe is a quick and healthy meal option for busy weeknights, packed with protein and vibrant veggies.
Equipment
- Large skillet
- Mixing bowl
Ingredients
For the Chicken
- 1 pound Skinless Chicken Breast Lean protein; feel free to swap with turkey or tofu for a different option.
For the Sauce
- 1 tablespoon Cornstarch Acts as a thickener for the sauce; if unavailable, use all-purpose flour instead.
- 2 tablespoons Lemon Juice Provides a zesty acidity; can be substituted with lime juice or vinegar.
- 1/4 cup Low Sodium Soy Sauce Adds umami flavor while keeping sodium in check; use tamari for a gluten-free option.
- 1 teaspoon Ground Ginger Adds warmth and spice; fresh ginger can be used for a stronger flavor.
- 1/2 cup Chicken Broth Adds depth to the sauce; vegetable broth works well for a vegetarian dish.
For the Stir Fry
- 2 tablespoons Vegetable Oil Ideal for cooking; can be replaced with olive oil or sesame oil for a unique flavor.
- 1 medium Shallot Provides aromatic sweetness; onions can be used as a substitute.
- 1 cup Bell Pepper Adds a splash of color and sweetness; any color works well, or use snow peas for crunch.
- 4 cups Shredded Cabbage The star of the show, providing bulk and nutrients; other greens like kale can also be used.
- 1 medium Carrot Contributes sweetness and color; zucchini is a great lower-carb replacement.
- 1 cup Frozen Peas Offers sweetness and texture; you can substitute fresh peas or green beans if desired.
- 2 tablespoons Scallion Provides a fresh garnish; chives or minced garlic can also serve as alternatives.
- 1 tablespoon Sesame Seeds Garnish for a crunchy finish; can be omitted or replaced with chopped nuts.
Instructions
To Make Chicken Cabbage Stir Fry
- In a bowl, combine the cornstarch, lemon juice, low sodium soy sauce, ground ginger, and chicken broth. Add the chicken pieces and let them marinate for at least 15 minutes to enhance flavor.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Drain the marinated chicken (reserve the marinade), and stir-fry for about 4 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add the remaining oil and toss in the shallots. Stir-fry for 1-2 minutes until softened, then add the bell pepper, shredded cabbage, and carrot. Stir-fry until the cabbage has wilted, approximately 4 minutes.
- Return the cooked chicken to the skillet, add the reserved marinade and frozen peas. Stir everything together and cook until the sauce thickens and the peas are warmed through.
- Plate your stir fry and garnish with sliced scallions and a sprinkle of sesame seeds. Serve immediately over white rice or enjoy as is!
Notes
This stir fry recipe is customizable with seasonal veggies or leftover proteins. It's perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for 3 months.