Description
Sweet, savory, and loaded with bold flavor — this quick keto chicken and red cabbage stir fry is a low-carb, high-protein dish that’s perfect for weeknight dinners or meal prep!
Ingredients
2 cups boneless chicken breast or thighs (sliced into strips)
2 cups shredded red cabbage (or pre-cut coleslaw mix)
1 tbsp olive oil or avocado oil
1 tbsp coconut aminos or low-sodium soy sauce
1 tsp sesame oil (optional, for extra depth)
½ tsp garlic powder or 2 cloves fresh garlic, minced
½ tsp ginger, grated or powdered
¼ cup chicken broth or water (for deglazing)
2 tbsp full-fat Greek yogurt or sour cream (for creamy texture)
Salt and pepper to taste
Optional: crushed pecans or sesame seeds for crunch
Optional: sliced green onions or cilantro for garnish
FOR KETO VERSION:
Use coconut aminos , no-sugar-added sauces , and avoid starchy thickeners. For extra richness, add 1–2 tbsp of heavy cream at the end.
Instructions
Heat oil in a large skillet or wok over medium-high heat.
Add chicken strips and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, add a splash more oil if needed. Stir in red cabbage , garlic , and ginger . Cook for 5–6 minutes until slightly softened and lightly browned.
Pour in coconut aminos , sesame oil , and chicken broth . Stir well and simmer for 2–3 minutes.
Return chicken to the pan and toss to coat everything in the sauce.
Stir in Greek yogurt or sour cream and mix until smooth and slightly thickened.
Season with salt and pepper . Garnish with green onions , sesame seeds , or cilantro before serving.
Serve warm with cauliflower rice , zucchini noodles , or on its own as a protein-packed bowl.
- Prep Time: 10 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 2–3
- Calories: 220
- Fat: 12g
- Carbohydrates: 4g
- Protein: 20g