Chicken Cabbage Stir-Fry: Your New Go-To Low-Carb Weeknight Hero

Craving something healthy, quick, and packed with flavor? This Chicken Cabbage Stir-Fry is here to save your dinner routine. It’s a crunchy, savory dish with a sticky ginger-soy glaze that’s so satisfying, you won’t miss the carbs. Plus, it’s gluten-free adaptable and ready in 30 minutes. Let’s get wok-ing!

Click here to unlock your metabolic power

Table of Contents

Ingredients (Serves 4)

Pantry Staples:

1.5 lbs boneless, skinless chicken breasts (or thighs for extra juiciness), thinly sliced
4 cups shredded green cabbage (about half a medium head)
1 red bell pepper, sliced into thin strips
1 medium carrot, julienned or spiralized
4 green onions, chopped (save the greens for garnish)
3 garlic cloves, minced
2 tbsp fresh ginger, grated (trust me, fresh is best here)
2 tbsp avocado oil (or any high-heat oil)

For the Sauce:

¼ cup low-sodium soy sauce (or coconut aminos for gluten-free)
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sugar-free honey substitute (like monk fruit syrup)
1 tsp arrowroot powder (to thicken, or cornstarch if not strict low-carb)
½ tsp red pepper flakes (optional, for heat)

Garnish:

Sesame seeds, extra green onions, lime wedges

Click here to unlock your metabolic power

Prep Work: Chop, Measure, Relax

Veggie Prep: Shred the cabbage, slice the bell pepper, julienne the carrot, and chop the green onions. Keep ’em in separate bowls—it’ll make cooking smoother.
Chicken: Slice the chicken into thin, bite-sized strips. Pat it dry with paper towels (this helps it sear better!).
Sauce: Whisk all sauce ingredients in a small bowl until the arrowroot dissolves. Set aside.
Garlic & Ginger: Mince the garlic and grate the ginger (pro tip: freeze ginger first for easier grating).

Cooking: Fire Up the Wok!

Cook the Chicken:

Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
Add the chicken in a single layer (don’t crowd the pan!) and cook 3–4 minutes per side until golden. Remove and set aside.

Sauté the Veggies:

Add the remaining oil to the pan. Toss in the garlic, ginger, and white parts of the green onions. Stir-fry 1 minute until fragrant.
Throw in the bell pepper and carrot. Cook 2–3 minutes until slightly softened.
Add the cabbage and stir-fry another 3–4 minutes—keep it crisp-tender!

Bring It All Together:

Return the chicken to the pan. Pour the sauce over everything and toss to coat.
Let it simmer 1–2 minutes until the sauce thickens and clings to the ingredients.

Secret Tip: For extra “wok hei” (that smoky stir-fry flavor), let the veggies char slightly by not stirring too often!

Click here to unlock your metabolic power

Serving: Plate Like a Pro

Scoop the stir-fry into bowls and garnish with sesame seeds, green onions, and a squeeze of lime. Pair it with:

Cauliflower rice (for ultra low-carb)
Steamed broccoli
Kimchi (for a gut-friendly kick)

Next-Level Hacks

Protein Swap: Use shrimp, tofu, or thinly sliced beef.
Veggie Boost: Add mushrooms, snap peas, or zucchini noodles.
Spice It Up: Swirl in sriracha or top with chili crisp.
Meal Prep: Stores beautifully in the fridge for 3 days—just reheat in a pan to keep the crunch.

Click here to unlock your metabolic power

Nutrition (Per Serving)

Calories: 290
Protein: 28g
Net Carbs: 8g (Total Carbs: 12g | Fiber: 4g)
Sugar: 5g
Fat: 14g

FAQs

Q: Can I freeze this stir-fry?
A: Freezing’s not ideal—cabbage gets watery when thawed. Stick to fridge storage.

Q: My sauce isn’t thickening. Help!
A: Did you remember the arrowroot? If it’s still runny, mix ½ tsp more with 1 tbsp water and stir it in.

Q: Can I make this vegetarian?
A: Absolutely! Swap chicken for extra-firm tofu or tempeh.

Q: Is cabbage really low-carb?
A: Yep! It’s got about 3g net carbs per cup.

Click here to unlock your metabolic power

Final Thoughts

This stir-fry is the answer to “What’s for dinner?” when you’re craving something light but filling. The ginger-soy glaze is addictive, and the crunch of fresh veggies never gets old. Fun fact: Stir-frying dates back to ancient China, where cooks used high heat to conserve fuel—smart and tasty!