Chinese Chicken Cabbage Stir-Fry – A Keto-Friendly Delight

Looking for a quick, delicious, and low-carb meal that doesn’t compromise on flavor? This Chinese Chicken Cabbage Stir-Fry is the perfect keto-friendly recipe that will satisfy your cravings while keeping your carb count in check. Packed with tender chicken, crunchy cabbage, and a spicy kick from jalapeño, this dish is ideal for lunch or dinner. The best part? It’s easy to prepare and comes together in under 30 minutes!

Ingredients and Cooking Tools for Chinese Chicken Cabbage Stir-Fry

Ingredients:

• 1 medium onion, sliced
• 2 cloves garlic, minced
• ½ head green cabbage, shredded
• 2 chicken breasts, thinly sliced
• ½ jalapeño pepper, finely diced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (or coconut aminos for keto)
• 1 teaspoon sesame oil
• ½ teaspoon ground black pepper
• ¼ teaspoon salt (adjust to taste)
• 1 tablespoon rice vinegar (optional for extra tang)
• 1 teaspoon fresh ginger, grated (optional for added flavor)
• Sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Tools:

• Sharp chef’s knife
• Cutting board
• Large skillet or wok
• Wooden spoon or spatula
• Measuring spoons
• Mixing bowls
• Serving dish

How to Prepare Chinese Chicken Cabbage Stir-Fry

Step 1: Prepare the Ingredients

Before you begin cooking, have all your ingredients prepped and ready. This is crucial for stir-frying since the process moves quickly.

1. Slice the Chicken: Start by thinly slicing the two chicken breasts. You want the slices to be uniform to ensure even cooking.
2. Shred the Cabbage: Take half of the green cabbage and shred it finely. You can use a knife or a food processor if you prefer.
3. Chop the Vegetables: Slice the onion into thin strips, mince the garlic, and finely dice the jalapeño pepper. If you’re using ginger, grate it now.
4. Prepare Sauces: In a small bowl, mix the soy sauce (or coconut aminos), sesame oil, and rice vinegar (if using). Set this aside for later.

Step 2: Cook the Chicken

1. Heat the Skillet: Place your skillet or wok over medium-high heat, and add 1 tablespoon of olive oil. Allow the oil to heat for about a minute until it’s shimmering.
2. Sear the Chicken: Add the sliced chicken breasts to the skillet in a single layer. Let them cook without stirring for about 2-3 minutes to get a nice sear. Then, stir and continue cooking for another 3-4 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set it aside.

Step 3: Stir-Fry the Vegetables

1. Sauté the Onion: In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced onion and cook for 2-3 minutes until it starts to soften.
2. Add Garlic and Jalapeño: Add the minced garlic and diced jalapeño. Stir continuously for about 1 minute, making sure the garlic doesn’t burn but becomes fragrant.
3. Cook the Cabbage: Now, add the shredded cabbage to the skillet. Stir everything together and cook for about 5-7 minutes. The cabbage should soften but still retain a bit of crunch. Stir frequently to ensure even cooking.

Step 4: Combine the Chicken and Vegetables

1. Add the Chicken Back: Once the cabbage is cooked to your liking, return the cooked chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables, stirring to coat everything evenly.
2. Season the Dish: Sprinkle in the black pepper and a pinch of salt. If you’re using grated ginger, add it now for an extra layer of flavor.
3. Toss and Cook: Stir the entire mixture for another 2-3 minutes, allowing the flavors to meld and the sauce to cook down slightly.

Step 5: Garnish and Serve

1. Garnish: Remove the skillet from the heat. Sprinkle sesame seeds and chopped green onions on top for a pop of color and added texture.
2. Serve: Transfer the stir-fry to a serving dish and enjoy it hot. You can serve it on its own or over cauliflower rice for an extra keto-friendly touch.

Nutritional Information (Per Serving)

This recipe makes approximately 4 servings. Here’s the nutritional breakdown per serving:

• Calories: 210 kcal
• Fat: 11g
  • Saturated fat: 2g
• Carbohydrates: 8g
  • Fiber: 3g
  • Net carbs: 5g
• Protein: 22g
• Sodium: 600mg
• Sugar: 3g

Notes

• Adjusting Spice Levels: If you prefer a milder stir-fry, reduce the amount of jalapeño used or omit it entirely. On the other hand, if you love spice, feel free to add more jalapeño or even a dash of red pepper flakes.
• Low-Sodium Option: To reduce the sodium content, opt for a low-sodium soy sauce or coconut aminos.
• Meal Prep Friendly: This recipe is perfect for meal prepping. Store leftovers in an airtight container in the fridge for up to 3 days.
• Customizable Veggies: Feel free to add other keto-friendly vegetables like bell peppers, zucchini, or mushrooms to boost the nutritional value and add variety.
• Serving Suggestions: Enjoy this stir-fry as a standalone meal, or serve it over cauliflower rice or zucchini noodles for a complete keto dinner or lunch.

Is This Recipe for Dinner, Lunch, or a Snack?

This Chinese Chicken Cabbage Stir-Fry is versatile enough to be enjoyed for either lunch or dinner. Thanks to its high protein content, it’s satisfying and filling, making it ideal for a main meal. While it could technically be enjoyed as a snack, it’s more suited to a larger meal due to the portion sizes and nutrient balance.

Why You’ll Love This Recipe

This Chinese Chicken Cabbage Stir-Fry is not just keto-friendly—it’s deliciously satisfying and packed with flavor. The combination of tender chicken, crunchy cabbage, and the subtle heat from jalapeño will make it a staple in your meal rotation. Plus, it’s a breeze to prepare, using simple, wholesome ingredients that are likely already in your kitchen. Whether you’re new to keto or a seasoned pro, this stir-fry will become one of your go-to recipes when you need a quick, healthy, and flavorful meal.