Description
A quick Asian-inspired stir fry with crisp cabbage, savory chicken, and aromatic sesame oil. Perfect with noodles or grain-free, this dish balances umami and crunch, offering a customizable flavor profile with pantry-friendly ingredients.
Ingredients
Ground chicken (450g / 1 lb, 90% lean – substitute with ground turkey, beef, or tofu crumbles)
Cabbage (2 cups shredded – green, napa, or savoy; replace with shredded broccoli for leaf variations)
Garlic (4 cloves, minced – fresh garlic is essential. Substitute with 1 tsp garlic powder if grated is unavailable)
Sesame oil (3 tbsp – use light for milder taste. Substitute with toasted sesame oil for stronger flavor)
Soy sauce (3/4 cup – use low-sodium variety if preferred. Coconut aminos provide gluten-free option)
Carrots (2 medium, finely sliced – add color and sweetness. Swap with snap peas or bell peppers if desired)
Ginger (1 tbsp minced – fresh ginger root is ideal. Replace with ground ginger or omit for simpler flavor)
Red pepper flakes (1 tsp – adjust to taste. Substitute with chili garlic sauce for liquid heat)
Green onions (2 stalks, sliced – use sweet onions or shallots. Add chives if green onions are unavailable)
Rice noodles (1 cup – optional base. Use quinoa or serve as is for lower-carb option)
Instructions
Thinly slice cabbage and drain excess moisture with paper towels.
Finely chop garlic, ginger, and green onions.
Cook rice noodles in boiling water for 3 minutes if using (optional; drain and set aside).
Heat 1 tbsp sesame oil in a large wok or skillet at medium heat. Add ground chicken and cook until browned and no longer pink (~8 minutes).
Push chicken to the sides. Add remaining 2 tbsp sesame oil, then sizzle garlic, ginger, and red pepper flakes for 1 minute until fragrant.
Add shredded cabbage and carrots to the pan, stirring for 3-5 minutes until slightly wilted but still crisp.
Pour in soy sauce and mix thoroughly to coat chicken and vegetables.
Cook for another 2-3 minutes, ensuring cabbage retains texture. Add cooked rice noodles last to heat through.
Garnish with fresh green onions and serve immediately.
Notes
Use a wok with high heat for authentic results.
Blot chicken dry before cooking to avoid splattering.
Add frozen peas, snap beans, or mushrooms for extra vegetables.
Leftovers freeze well; thaw and reheat on stove or microwave.
Adjust oil quantity if using non-fried noodles to prevent greasy texture.
For bold flavor, let chicken marinate in soy sauce for 15 minutes before cooking.
- Prep Time: 15
- Cook Time: 18
- Category: Trending
- Method: Stir fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
