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4.8 from 5 votes

Chicken Cabbage Stir Fry

Filled with lean chunks of tender chicken, carrots, broccoli, and cabbage, this Low Carb Chicken Cabbage Stir Fry Recipe is a quick and easy one-pot meal everyone will love! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Asian
Keyword: Chicken Cabbage Stir Fry
Servings: 6 servings
Calories: 315kcal
Author: Jessica Randhawa

Ingredients

  • 2 tbsp olive oil, divided
  • 2 pounds chicken breasts, cut into bite-size strips or chunks
  • salt and pepper, to season
  • 1 large yellow onion, diced
  • 3 carrots, chopped
  • 5 cups Napa cabbage, roughly chopped
  • 3 tbsp soy sauce, (or tamari for gluten-free)
  • 1 pound broccolini
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 lime, juiced
  • 2 tbsp fish sauce, (not shown in video)
  • 1 (8 ounce) can water chestnuts, drained
  • 2 tbsp honey, (omit for paleo or whole30)
  • 1 tbsp Sriracha

Instructions

  • Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once hot, add the chicken to the pan and sprinkle with salt and pepper. Allow chicken to cook for 6-7 minutes, stirring as needed to cook all sides of the chicken. Transfer chicken to a clean bowl and set aside.
  • Return the pot back to medium-high heat. Add the remaining tablespoon of olive oil and chopped onion to the pot. Mix well to combine. Sauté for 4-5 minutes, or until onions start to soften and turn translucent. Stir in the carrots, cabbage, soy sauce, and broccolini. Mix well and allow to cook for 3-4 minutes, stirring often.
  • Add the garlic and ginger to one corner of the pot and mix to combine with the onions and soy sauce before mixing to combine with the remaining vegetables.
  • Return the chicken to the pot and stir to combine.
  • Add the lime juice, fish sauce (not shown in the video), water chestnuts, honey, and Sriracha. Mix thoroughly to combine. Continue to cooking for 4-6 minutes, stirring often, or until vegetables are tender and chicken is heated through.
  • Season with salt and pepper, to taste. Enjoy!

Notes

  • For gluten-free option substitute the soy sauce with tamari.
  • To make this whole30 and paleo approved, omit the honey.
  • Recipe inspired by Eat Drink Paleo

Nutrition

Calories: 315kcal | Carbohydrates: 21g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 1240mg | Potassium: 804mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2270IU | Vitamin C: 92.6mg | Calcium: 124mg | Iron: 1.8mg
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