Name: Chinese Chicken Cabbage Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Chinese
Ingredients: 1.25 lb chicken breast, thinly sliced; 1 tbsp coconut aminos; 1½ tsp tapioca starch (or cornstarch/potato starch); ½ tsp baking soda; ¼ tsp coarse sea salt; ⅛ tsp white pepper or black pepper (optional); 2 tbsp olive oil; 6 large garlic cloves (0.8 oz), finely minced; 1½ tbsp ginger (0.3 oz), julienned; 3 scallions, white and green parts separated; 6 oz fresh shiitake mushrooms, sliced; 1½ lbs Napa cabbage, diced into 2-inch pieces (stems and leaves separated); 2–2½ tbsp avocado oil (or neutral oil for stir-frying); ½ tbsp chicken broth; Drizzle toasted sesame oil, to finish; 2 tbsp coconut aminos (or low-sodium soy sauce); 2 tsp aged balsamic vinegar; 1 tsp toasted sesame oil; 1 tsp tapioca starch; ½ tbsp Chinese rice wine or Michu (optional)

Description

This Chinese Chicken Cabbage Stir-Fry is a clean, flavorful, and quick weeknight meal packed with protein and nutrient-dense veggies. Tender chicken breast is marinated for maximum juiciness, then stir-fried with Napa cabbage, shiitake mushrooms, scallions, and aromatic garlic and ginger. Finished with a savory, slightly sweet sauce and a drizzle of sesame oil, this wholesome one-pan dish comes together in under 30 minutes—and it’s gluten-free, paleo, and naturally low-carb!

Ingredients

Scale

For the Chicken:

1.25 lb chicken breast, thinly sliced
1 tbsp coconut aminos
1½ tsp tapioca starch (or cornstarch/potato starch)
½ tsp baking soda
¼ tsp coarse sea salt
⅛ tsp white pepper or black pepper (optional)
2 tbsp olive oil

Vegetables & Aromatics:

6 large garlic cloves (0.8 oz), finely minced
1½ tbsp ginger (0.3 oz), julienned
3 scallions, white and green parts separated
6 oz fresh shiitake mushrooms, sliced
1½ lbs Napa cabbage, diced into 2-inch pieces (stems and leaves separated)
2–2½ tbsp avocado oil (or neutral oil for stir-frying)
½ tbsp chicken broth
Drizzle toasted sesame oil, to finish

For the Stir-Fry Sauce:

2 tbsp coconut aminos (or low-sodium soy sauce)
2 tsp aged balsamic vinegar
1 tsp toasted sesame oil
1 tsp tapioca starch
½ tbsp Chinese rice wine or Michu (optional)

Instructions

Marinate the Chicken
In a bowl, combine chicken with coconut aminos, starch, baking soda, salt, and pepper. Mix well and let marinate for 10–15 minutes.
Make the Stir-Fry Sauce
In a small bowl, mix all sauce ingredients until smooth. Set aside.
Stir-Fry Chicken
Heat 1–2 tbsp avocado oil in a large skillet or wok over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 4–5 minutes. Remove and set aside.
Cook the Aromatics & Veggies
In the same skillet, add more oil if needed. Sauté garlic, ginger, and scallion whites for 30 seconds until fragrant. Add mushrooms and cabbage stems. Stir-fry for 3–4 minutes, then add cabbage leaves and chicken broth. Cook until wilted.
Combine Everything
Return chicken to the skillet. Pour in the stir-fry sauce and toss everything to coat. Stir-fry for 1–2 more minutes until sauce thickens slightly.

Finish & Serve
Drizzle with toasted sesame oil, top with scallion greens, and serve hot over rice or cauliflower rice.

Notes

Coconut aminos provide a soy-free, slightly sweeter flavor; substitute with soy sauce if preferred.

Balsamic vinegar adds a depth of flavor similar to Chinese black vinegar.

Use a high-heat oil like avocado or peanut oil for best stir-frying results.

You can add sliced carrots or bell peppers for more color and texture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

Keywords: cabbage stir-fry, healthy Chinese stir-fry, low carb stir-fry, chicken napa cabbage