Go Back

Low Carb Chicken Cabbage Stir Fry - Fast, Flavorful, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, thinly sliced (or chicken breast)
  • 1 small green cabbage (about 1.5–2 pounds), cored and thinly sliced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced or grated
  • 1 red bell pepper, thinly sliced (optional for color and sweetness)
  • 2 tablespoons avocado oil or light olive oil, divided
  • 2 tablespoons soy sauce or tamari (use coconut aminos if gluten-free/soy-free)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili garlic sauce or sriracha (optional, to taste)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 teaspoon toasted sesame seeds (optional)
  • 2 green onions, thinly sliced, for garnish

Method
 

  1. Prep your ingredients: Slice the chicken thinly against the grain. Core and shred the cabbage. Slice the onion and bell pepper. Mince garlic and ginger. Have everything ready before you heat the pan.
  2. Season the chicken: In a bowl, toss the chicken with 1 tablespoon soy sauce, a pinch of salt, and black pepper. Let it sit while the pan heats.
  3. Heat the skillet: Set a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Sear the chicken: Add the chicken in an even layer. Cook 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and keep warm.
  5. Sauté aromatics: Add the remaining 1 tablespoon oil to the pan. Toss in the onion, garlic, and ginger. Stir 30–60 seconds until fragrant, being careful not to burn the garlic.
  6. Add cabbage and pepper: Add the cabbage and bell pepper. Sprinkle with a pinch of salt. Stir-fry 4–6 minutes until the cabbage softens but still has bite. If the pan looks dry, add a splash of water to create steam.
  7. Make the sauce: In a small bowl, combine remaining soy sauce, rice vinegar, sesame oil, and chili garlic sauce if using.
  8. Combine: Return the chicken and any juices to the pan. Pour in the sauce. Toss everything for 1–2 minutes until glossy and well coated.
  9. Taste and adjust: Add more salt, pepper, or soy sauce as needed. For extra heat, add more chili sauce. For brightness, splash in a bit more vinegar.
  10. Finish and serve: Remove from heat. Top with sesame seeds and green onions. Serve hot as-is or with a small side of cauliflower rice if you want a bigger plate without extra carbs.