Chicken Cabbage Stir-Fry

Chicken Cabbage Stir-Fry is a simple dinner that I love making on busy nights. It has tender chicken and fresh vegetables all cooked together. I use just a few ingredients but the taste is really good. You can make this recipe in about 20 minutes. It’s healthy and fills you up too. I think you will like how easy it is to make.

Ingredients

For the Chicken:

• 4 medium chicken breasts
• 1 tablespoon cooking oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons mayonnaise
• 2 tablespoons coconut aminos (or soy sauce)

For the Vegetable Stir-Fry:

• 1 tablespoon cooking oil
• 3 cups cabbage, chopped
• 1 medium red pepper, sliced
• 1 small head broccoli, cut into small pieces
• 2 tablespoons coconut aminos (or soy sauce)

Equipment Needed

• Large frying pan
• Medium mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• 4 serving plates

Preparation Steps

1. Prepare the chicken: Cut each chicken breast into 4 long strips. Heat 1 tablespoon of oil in your large frying pan over medium-high heat.
2. Cook the chicken: Add the chicken strips to the hot pan. Season with salt and pepper. Cook for 5 minutes on each side until the chicken is no longer pink inside.
3. Make the sauce: While the chicken cooks, chop all your vegetables. In a medium bowl, mix together the mayonnaise and 2 tablespoons of coconut aminos.
4. Coat the chicken: When the chicken is done, add it to the bowl with the sauce. Toss everything together so the chicken gets coated.
5. Cook the vegetables: Add the remaining tablespoon of oil to the same pan. Add the cabbage, red pepper, and broccoli. Cook for 2-3 minutes until the vegetables start to get soft.
6. Finish the stir-fry: Add 2 tablespoons of coconut aminos to the vegetables. Stir and cook for another 3 minutes.
7. Serve: Put the vegetable stir-fry on 4 plates. Top with the coated chicken. Pour any leftover sauce from the bowl over everything.

Storage and Reheating

You can keep leftovers in the fridge for up to 3 days. Put them in a container with a tight lid. To reheat, use the microwave for 1-2 minutes or warm it up in a pan on the stove. The vegetables might get a bit softer when you reheat, but it still tastes good.

Variations and Substitutions

• Different vegetables: Try snow peas, carrots, or zucchini instead of some vegetables
• Sauce options: Use soy sauce if you don’t have coconut aminos
• Protein changes: You can use chicken thighs or even shrimp
• Spice it up: Add some red pepper flakes or garlic powder
• No mayo: Try Greek yogurt mixed with a little oil instead

Expert Tips

• Cut your chicken into even strips so they cook at the same time
• Don’t cook the vegetables too long – they should still have some crunch
• Make sure your pan is hot before adding the chicken
• Prep all your vegetables before you start cooking
• If your pan gets too crowded, cook the vegetables in two batches

How to Serve

I like to serve this over rice or quinoa if I want something more filling. You can also eat it just as it is for a lighter meal. Some crushed peanuts on top add a nice crunch. A squeeze of lime juice makes the flavors pop too.

FAQs

Can I make this ahead of time?
You can prep the vegetables and cut the chicken earlier in the day, but I think it tastes best when cooked fresh.

What if I don’t have coconut aminos?
Regular soy sauce works just fine. Use the same amount.

Can I use frozen vegetables?
Fresh vegetables work better, but if you use frozen, make sure to thaw them first and pat them dry.

How do I know when the chicken is done?
The inside should be white with no pink parts. You can also use a meat thermometer – it should read 165°F.

Can I double this recipe?
Yes, but you might need to use two pans or cook in batches so everything fits well.

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