Can I add other vegetables to this stir-fry?

Absolutely! Feel free to add sliced bell peppers, mushrooms, or broccoli florets to the stir-fry. Just be sure to adjust cooking times accordingly to ensure everything is cooked through.

How should I store leftovers, and how long will they last?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. The cabbage may soften a bit upon reheating, but it will still taste delicious!

Can I marinate the chicken beforehand?

Yes, you can! Marinate the chicken for at least 30 minutes or up to overnight for enhanced flavor. A simple marinade of soy sauce, ginger, and garlic works wonders.

How can I make this recipe spicier?

To make this recipe spicier, add a pinch of red pepper flakes to the stir-fry while cooking, or drizzle with a bit of sriracha before serving. Adjust the amount to your preferred level of heat.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you use tamari instead of soy sauce. Tamari is a gluten-free alternative to soy sauce that provides the same umami flavor.

Can I substitute the sesame oil with another oil?

If you don't have sesame oil, you can substitute it with olive oil or avocado oil. However, sesame oil adds a distinct nutty flavor, so if possible, try to use it for the best results.

I remember my grandma making a simple cabbage stir-fry that, as a kid, I absolutely turned my nose up at. Little did I know, that humble dish was a powerhouse of flavor and nutrition. Years later, navigating the world of keto, I wanted to recreate that comfort but with a low-carb twist. This Keto Chicken and Cabbage Stir-Fry is what happened. It's quick, easy, and packed with savory goodness. I honestly believe she'd love it. She always knew best.

This stir-fry is more than just a recipe; it's a weeknight savior. Picture this: you're tired, hungry, and the thought of spending hours in the kitchen is simply unbearable. That's where this dish shines. With minimal prep and simple ingredients, you can have a delicious, healthy meal on the table in under 30 minutes. It’s also incredibly versatile – feel free to toss in your favorite low-carb veggies or adjust the seasonings to your liking. Its just a fantastic dish. It really is.

Keto Chicken and Cabbage Stir Fry

Name: Keto Chicken and Cabbage Stir Fry
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Cuisine: Keto-and-Low-Carb
Ingredients: 1 lb Chicken Breast; 6 cups Shredded Cabbage; 2 tbsp Sesame Oil; 2 tbsp Soy Sauce (or Tamari); 1 tbsp Apple Cider Vinegar; 2 cloves Minced Garlic; 1 tsp Minced Ginger; 1 tbsp Sesame Seeds; 2 tbsp Chopped Green Onions; 1/2 tsp Garlic Powder; To taste Salt and Pepper

This Keto Chicken and Cabbage Stir-Fry is a flavorful, low-carb dish that's quick to make and perfect for a healthy weeknight meal. Packed with protein and nutrients, it's a delicious way to stay on track with your ketogenic diet. Easy, and you won't break the bank!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

📖 Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. This ensures they cook quickly and evenly.
Season the Chicken: In a bowl, toss the chicken with 1 teaspoon of sesame oil, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper. Mix well to ensure the chicken is evenly coated. This step infuses the chicken with flavor right from the start.
Heat the Wok: Place a wok or large skillet over medium-high heat. Add 1 tablespoon of sesame oil. Make sure the oil is hot before adding the chicken. You'll know it's ready when a drop of water sizzles upon contact.
Cook the Chicken: Add the seasoned chicken to the hot wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety. Remove the chicken from the wok and set aside.
Prepare the Cabbage: While the chicken is cooking, shred the cabbage using a knife or a mandoline slicer. This ensures even cooking and a pleasant texture. You should have about 6 cups of shredded cabbage.
Sauté the Aromatics: Add the remaining 1 tablespoon of sesame oil to the wok. Add the minced garlic and ginger. Stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic; it should just start to turn golden.
Add the Cabbage: Add the shredded cabbage to the wok. Stir-fry for 5-7 minutes, or until the cabbage is tender-crisp. Stir frequently to prevent burning and ensure even cooking.
Add Soy Sauce and Vinegar: Pour in the soy sauce (or tamari) and apple cider vinegar. Stir well to combine. The soy sauce adds umami, while the vinegar provides a touch of acidity to balance the flavors.
Return the Chicken: Add the cooked chicken back to the wok. Stir-fry for another 2-3 minutes, allowing the chicken to heat through and absorb the flavors from the cabbage and sauce.
Garnish and Serve: Remove the wok from the heat. Garnish with sesame seeds and chopped green onions. Serve immediately. This dish is excellent on its own or over cauliflower rice for a complete keto-friendly meal.
Enjoy!! I really hope you like this recipe. It's a keeper for me and my fam!