Chicken Cabbage Stir-Fry
The keto chinese Chicken Cabbage Stir-Fry is a tasty, low-carb take on classic stir-fry recipes. This meal has a beautiful combination of flavors and textures because of its colorful veggies, crunchy cabbage, and delicate pieces of chicken breast. A combination of ginger, garlic, and or coconut aminos, which is a gluten-free alternative, is used to season the chicken, giving it a real Chinese taste profile without the added carbohydrates. The cabbage absorbs the flavorful sauce while keeping a pleasing crunch, making it an excellent alternative to rice. This stir-fry is easy to make and quite adaptable; you can add your favorite keto-friendly vegetables, such as zucchini, bell peppers, mushrooms, or zucchini for added color and nutrition. This Chicken Cabbage Stir-Fry offers a tasty and satisfying way to savor a keto-friendly version of traditional Chinese food.
STATS:
Calories: 280 kcal
Preparation time: 10 minutes
Cook time: Fifteen mints.
Serving size: 1 ½ cups
Cuisine: Chinese-inspired
Total time: Twenty-five minutes
Course: Main course
Diet: Keto, Low-Carb, & Gluten-Free
Servings: 4
EQUIPMENT:
Knife
Large skillet
Cutting board
Spatula
Mixing bowl
INGREDIENTS:
1 lb. boneless, skinless chicken
1 small head of green cabbage
2 tablespoons avocado oil
3 pieces garlic
1 tablespoon fresh ginger
2 tablespoons coconut aminos
1 tablespoon rice vinegar
One teaspoon sesame oil
Salt
Pepper
Optional: 1 teaspoon chili flakes or Sriracha
Optional garnish: sesame seeds, green onions
INGREDIENTS NOTES:
CHICKEN:
We can add chicken thighs and breasts in this stir-fry both works nicely. Thigh meat adds more moisture and a deeper taste, while chicken breast will keep it leaner.
CABBAGE:
We can cut or shred the green cabbage into small pieces. Cabbage is a wonderful low-carb alternative to rice, cabbage gives a good crunch and holds up nicely in stir-fries.
AVOCADO OIL:
Avocado oil is excellent high-heat oil for stir-frying that is also healthful. You may use coconut oil instead if you’d like.
GARLIC:
We use freshly shop or minced garlic to make this stir-fry because it enhances the flavor of the meal.
GINGER:
Ginger is ideally grated or minced finely; it gives the meal warmth and a tangy burst.
COCONUT AMINOS:
Coconut aminos is a milder-tasting, somewhat sweeter soy sauce substitute which is keto-friendly. You may use tamari instead if you want a stronger taste.
RICE VINEGAR:
Rice vinegar balances the taste by adding a little acidity. Choose rice vinegar without added sugar if you’re on a rigorous keto diet.
SESAME OIL:
Sesame oil adds a distinguishing nutty taste and fragrance & is a staple in Chinese cooking.
SALT & PEPPER:
Add salt and pepper to taste, varying according to your taste and the level of saltiness in your soy sauce or coconut aminos.
SRIRACHA:
You may optionally add Sriracha or chili flakes; adapt to your tolerance for those who want a little spiciness.
OPTIONAL GARNISH:
We can sprinkle with freshly cut green onions and toasted sesame seeds for more texture and color.
INSTRUCTION:
We can chop the ginger and garlic, and slice the chicken and cabbage.
You can grab a wok and place it on the flame and pour the oil in the wok.
Add the chicken, season with salt and pepper, and stir-fry for about 5 to 6 minutes, or till they get brown and cooked through.
We can put the chicken in the plate.
Then we can some additional oil in the similar pan.
We can stir-fry the garlic & ginger for thirty seconds or till they get fragrant.
Then we can stir-fry the shredded cabbage for three to five minutes or till it is crisp but not quite soft.
Put the chicken back in the pan.
Add the rice vinegar, sesame oil, soy sauce, and, if used, chili flakes.
Mix everything, and then heat for one to two minutes.
Add green onions and sesame seeds as garnish.
Warm up the Chicken Cabbage Stir-Fry and serve!
TIPS:
We can cook the chicken in lots and avoid to add too much chicken at the same time.
You can add a dash of chicken stock if you want your stir-fry with a bit extra moisture.
We can add Sriracha or chili oil to make it spicy.
STORAGE INFORMATION:
FRIDGE:
You could put the leftover stir-fry in the sealed box and store this dish for 3 to 4 days.
FREEZER:
You could put this stir-fry in the box and store this dish for 2 months.
REHEAT:
We can reheat this stir-fry in the skillet.
FAQs:
Is this stir-fry low in carbs?
Yes this stir-fry is low in carbs and it only contains the 5g net carbs, 3g fiber, 8g total carbs, and 30g protein is present in per serving of this stir-fry dish.
Will we store this stir-fry dish?
Yes you can store this stir-fry dish by putting them in the seal box and store this dish for 3 to 4 days in the fridge and for 2 months in the freezer as well.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Total carbs: 8g
Net carbs: 5g
Protein: 30g
Fat: 14g
Fiber: 3g
Sodium: 580mg
Potassium: 580mg
Calcium: 40mg
Iron: 1.2mg
Vitamin A: 70IU
