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Chicken Cabbage Stir Fry

Chicken cabbage stir fry recipe
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Experience the vibrant flavors and textures of this Chicken Cabbage Stir Fry recipe, a delightful one-pan meal that transforms fresh ingredients into a culinary masterpiece. With tender chicken breast, crisp Napa cabbage, and earthy shiitake mushrooms, this dish is not only visually stunning but also packed with nutrients. The combination of coconut aminos and aged balsamic vinegar adds a perfect balance of sweet and savory notes, making it an ideal choice for quick weeknight dinners or meal prep days. Simple to prepare yet bursting with flavor, this stir fry is sure to impress even the pickiest eaters at your table.

Ingredients

Scale
  • 1.25 lb chicken breast
  • 1 tbsp coconut aminos
  • 1.5 tsp tapioca starch
  • ½ tsp baking soda
  • ¼ tsp coarse sea salt (plus more for stir fry)
  • 2 tbsp olive oil
  • â…› tsp white pepper (or black pepper, optional)
  • 0.8 oz garlic cloves (finely minced, about 6 large cloves)
  • 0.3 oz ginger (julienned, about 1.5 tbsp)
  • 3 bulb scallions (sliced and separate white and green parts)
  • 6 oz fresh shiitake mushrooms (sliced)
  • 1.5 lbs Napa cabbage (diced into 2-inch sections and separate stems from leaves)
  • 2 – 2.5 tbsp avocado oil
  • 0.5 tbsp chicken broth
  • Drizzle toasted sesame oil
  • 2 tbsp coconut aminos
  • 2 tsp aged balsamic vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp tapioca starch
  • 0.5 tbsp Chinese rice apple vinegar (or Michu, optional)

Instructions

  1. Slice chicken breast against the grain into thin pieces and marinate with coconut aminos for at least 15 minutes.
  2. Mince garlic and julienne ginger while waiting.
  3. Heat olive oil in a large sauté pan or wok over medium-high heat and sear the marinated chicken until golden brown. Set aside.
  4. In the same pan, add more oil and sauté garlic, ginger, and scallion whites until fragrant (about 15 seconds).
  5. Add diced Napa cabbage stems with salt, cooking for about two minutes until softened.
  6. Mix in cabbage leaves and shiitake mushrooms along with chicken broth; cover to steam for three minutes.
  7. Return the cooked chicken to the pan, toss everything together with additional coconut aminos and aged balsamic vinegar for flavor.
  8. Serve hot, garnished with scallion greens and a drizzle of toasted sesame oil.

Nutrition

Find it online: https://isabellacooks.com/chicken-cabbage-stir-fry-recipe/