This Chicken and Red Cabbage Stir Fry is a low carb meal option that is so easy to make and absolutely delicious. On the table in under 45 minutes so this is a perfect weekday dinner recipe.
We’ve had some health issues crop up lately that have meant making some lifestyle and dietary changes. Wherever possible, we’re working to reduce the fat and sugar in our meals, while still maintaining the flavor that satisfy us (we are foodies after all!). This meal definitely fits the bill.
Chicken and Red Cabbage Stir Fry
Prep time: 20 minutes
Cook time: 15-20 minutes
Serves: 6
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Sauce Ingredients:
2 T. peanut butter, room temperature – if using the kind that goes in the fridge (use sugar free for a low carb meal option)
1/3 c. tamari or coconut aminos
2 T. Swerve sugar replacement – or other preferred sugar replacement (or sugar if you’re not trying to make this as low carb a meal option as possible (add a little and taste – you might want to cut back on the quantity if you’re using sugar. You can also try brown sugar here for a delicious but really yummy flavor.)
2 T. rice wine vinegar
1 T. toasted sesame oil
1 ½ t. chili garlic sauce (this one has no sugar in it)
Stir Fry Ingredients:
2 T. olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 T. fresh ginger, finely minced
2 c. red cabbage, sliced thin
1 c. broccoli florets, roughly chopped
1 medium orange bell pepper, sliced thin
1/3 c. roasted cashews, roughly chopped
1 12-oz. bag cauliflower rice, steamed
Tip: You might want to avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.
Directions:
Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.
Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.
Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp tender and develop some color, approximately 2-3 minutes.
Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.
Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice.
Chicken and Red Cabbage Stir Fry
Ingredients
Sauce Ingredients:
- 2 T. peanut butter room temperature – if using the kind that goes in the fridge (use sugar free for a low carb meal option)
- 1/3 c. tamari or coconut aminos
- 2 T. Swerve sugar replacement – or other preferred sugar replacement or sugar if you’re not trying to make this as low carb a meal option as possible (add a little and taste – you might want to cut back on the quantity if you’re using sugar. You can also try brown sugar here for a delicious but really yummy flavor.
- 2 T. rice wine vinegar
- 1 T. toasted sesame oil
- 1 ½ t. chili garlic sauce this one has no sugar in it
Stir Fry Ingredients:
- 2 T. olive oil divided
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 T. fresh ginger finely minced
- 2 c. red cabbage sliced thin
- 1 c. broccoli florets roughly chopped
- 1 medium orange bell pepper sliced thin
- 1/3 c. roasted cashews roughly chopped
- 1 12- oz. bag cauliflower rice steamed
Instructions
- Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.
- Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.
- Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
- Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp tender and develop some color, approximately 2-3 minutes.
- Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.
- Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice.