Chicken and Cabbage Stir Fry
A quick cabbage stir fry with ground chicken, crisp veggies, and a savory soy sauce—easy, flavorful, and ready in under 40 minutes.
Servings: 4
Ingredients
Sauce
- ½ cup chicken broth
- ¼ cup dark soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon honey
- 1 ½ tablespoons rice vinegar
- 2 teaspoons oyster sauce
- ½ teaspoon sriracha or to taste
- 1 tablespoon smooth peanut butter
- ½ teaspoon toasted sesame oil
- ½ teaspoon fresh ground ginger
Stir Fry
- 1 tablespoon olive oil
- 2 eggs whisked
- 1 pound ground chicken
- Salt & pepper to taste
- 1 tablespoon peanut oil or olive oil
- 5 cups green cabbage roughly chopped
- 1 small yellow onion diced
- 1 red bell pepper sliced
- ½ cup carrots julienned
- 4 cloves garlic minced
- 2 green onions sliced
Instructions
- In a small bowl, mix all the sauce ingredients until well combined. Set aside.
- Cook the eggs first: heat oil in a large skillet over medium heat, add the eggs, and scramble until just set. Remove and set aside.
- In the same pan, cook the ground chicken over medium-high heat. Season with salt and pepper and cook until fully cooked and lightly browned (5-7 minutes), breaking it up as it cooks.
- Add the peanut oil, then add the cabbage, onion, bell pepper, and carrots. Cook over high heat, stirring occasionally, until slightly tender but still crisp.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Give the sauce a quick stir, then pour it in and toss everything together. Cook for 2–3 minutes until the sauce thickens and coats everything.
- Return the eggs to the pan and add green onions. Toss to combine.
- Serve and enjoy!
Nutrition
Calories: 371kcal | Carbohydrates: 20g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 1162mg | Potassium: 1021mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3871IU | Vitamin C: 76mg | Calcium: 86mg | Iron: 3mg