Description
Tender chicken pieces are seared until golden, then tossed with cabbage, peppers, and carrots in a light garlic-ginger sauce. Quick, healthy, and flavorful — perfect for busy weeknights!
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breast (cut into 1-inch pieces)
- 1 tsp sea salt (divided)
- 1/2 tsp black pepper (divided)
- 2 tbsp olive oil (divided)
- 6 cloves garlic (minced)
- 2 tbsp fresh ginger (minced; or 1/2 tsp ground ginger)
- 1/2 large onion (diced)
- 1 large bell pepper (diced)
- 1 medium head cabbage (chopped or coarsely shredded; about 8-10 cups)
- 2 medium carrots (shredded)
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 tbsp honey (optional)
- 2 tsp toasted sesame oil (optional)
- 1/4 cup green onions (sliced)
- 1 tbsp sesame seeds
Instructions
- Pat chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet, Dutch oven, or wok over medium-high heat. Add chicken and sear 4–6 minutes, stirring occasionally, until golden and cooked through. Remove to a plate and cover.
- Lower heat to medium. Add the remaining olive oil, garlic, and ginger. Cook 1–2 minutes until fragrant.
- Add diced onion and bell pepper. Cook 5–7 minutes, until onions are soft and peppers tender.
- Whisk coconut aminos with honey (if using). Turn heat to medium-high. Add cabbage, carrots, and the sauce mixture. Season with remaining salt, pepper, and ground ginger (if you didn’t use fresh earlier). Stir fry 3–5 minutes until cabbage is tender and liquid cooks off.
- Return chicken to pan and stir 1–2 minutes until heated through. Remove from heat. Stir in sesame oil if using. Garnish with green onions and sesame seeds. Serve hot.
Notes
Tips: Pat the chicken dry before cooking for better browning. Don’t overcook the cabbage — it should be tender but still slightly crisp. Cook the chicken first, then add it back at the end so it stays juicy.
Variations: Add chili flakes or sriracha for spice, skip honey for low-carb, or swap chicken for tofu/chickpeas for vegetarian.
Nutrition
- Serving Size: 1 bowl
- Calories: approx. 300
- Sugar: unknown
- Sodium: unknown
- Fat: 12g
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: unknown