Name: Chicken Cabbage Stir-Fry: Quick, Healthy, and Packed with Flavor
Ingredients: 1 tbsp avocado oil or peanut oil; 1 lb (450g) boneless chicken breasts or thighs, thinly sliced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; ½ small head green cabbage, shredded (~6 cups); 1 bell pepper, thinly sliced; 1 carrot, julienned or grated; 2 green onions, sliced; Optional: sliced mushrooms, snow peas, or red chili flakes; 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp oyster sauce (or hoisin for vegetarian); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp honey or maple syrup; ¼ cup water or chicken broth; 1 tsp cornstarch

Ingredients

Scale

1 tbsp avocado oil or peanut oil
1 lb (450g) boneless chicken breasts or thighs, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
½ small head green cabbage, shredded (~6 cups)
1 bell pepper, thinly sliced
1 carrot, julienned or grated
2 green onions, sliced
Optional: sliced mushrooms, snow peas, or red chili flakes

For the sauce:

3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (or hoisin for vegetarian)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or maple syrup
¼ cup water or chicken broth
1 tsp cornstarch

Instructions

Prep sauce: Whisk all sauce ingredients in a small bowl. Set aside.
Stir-fry chicken: Heat oil in a wok or large skillet over high heat. Add chicken; cook 4–5 min until browned and cooked through. Remove and set aside.
Cook aromatics: In same pan, add garlic and ginger; stir 30 sec until fragrant.
Add veggies: Toss in cabbage, bell pepper, and carrot. Stir-fry 4–5 min until cabbage is tender-crisp.
Combine: Return chicken to pan. Pour sauce over; toss to coat. Cook 1–2 min until sauce thickens and everything is hot.
Finish with green onions and a drizzle of extra sesame oil.

💡 Serve with: steamed rice, quinoa, or enjoy as a low-carb bowl!

Prep Time & Nutrition (per serving, serves 4):