Description
This Chicken Cabbage Stir Fry is a bold, flavorful one-wok meal loaded with tender chicken, Napa cabbage, and shiitake mushrooms. With garlic, ginger, and a savory sauce, it’s quick, nutritious, and perfect for weeknight dinners.
Ingredients
For the Chicken:
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570 g chicken breast, thinly sliced
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15 ml coconut aminos
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4.5 g tapioca or potato starch (1.5 tsp)
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2 g baking soda (1/2 tsp)
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1.5 g coarse sea salt (1/4 tsp)
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30 ml olive oil (2 Tbsp)
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Pinch of white or black pepper (optional)
For the Vegetables & Aromatics:
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23 g garlic (6 cloves), minced
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8.5 g ginger (1.5 Tbsp), julienned
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3 scallion bulbs, sliced (greens reserved for garnish)
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170 g fresh shiitake mushrooms, sliced
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680 g Napa cabbage, chopped (stems and leaves separated)
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30–37 ml avocado oil (2–2.5 Tbsp)
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7.5 ml chicken broth (1/2 Tbsp)
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Toasted sesame oil, for finishing
For the Sauce:
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30 ml coconut aminos (2 Tbsp)
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10 ml aged balsamic vinegar (2 tsp)
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5 ml toasted sesame oil (1 tsp)
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3 g tapioca starch (1 tsp)
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7.5 ml Chinese rice wine or Michu (optional)
Instructions
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Marinate the Chicken: Toss chicken with coconut aminos, starch, baking soda, salt, olive oil, and optional pepper. Refrigerate for 15 minutes.
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Prep Ingredients: Mince garlic, julienne ginger, slice scallions (reserve greens), and mix sauce ingredients in a small bowl.
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Cook Chicken: Heat 1 Tbsp avocado oil in a wok over medium. Add chicken, increase heat to medium-high, and sear 2–3 minutes. Flip and cook 1–2 minutes more. Remove.
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Stir Fry Aromatics: In same wok, heat 1 Tbsp oil. Add garlic, ginger, and white scallions. Stir-fry for 15 seconds.
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Add Cabbage Stems: Stir-fry stems for 2 minutes with a pinch of salt. Add oil as needed.
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Add Leaves & Mushrooms: Add leaves, mushrooms, and broth. Cover and steam 3 minutes.
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Combine & Finish: Uncover, return chicken, pour in sauce, and stir-fry 1 minute until glossy and well-coated.
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Garnish & Serve: Drizzle with sesame oil and sprinkle scallion greens on top. Serve warm or at room temperature.
Notes
Slice chicken evenly for fast cooking.
Separate cabbage parts—stems cook longer than leaves.
Don’t overcrowd the wok. Cook in batches if necessary.
Balsamic vinegar adds rich depth—don’t skip it!
Great with rice, soup, or cucumber salad.
Freezes well and makes an excellent meal prep option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese