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Easy Keto Chicken Cabbage Stir Fry - A Quick, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), thinly sliced
  • 1 small green cabbage (about 1.5–2 pounds), cored and thinly shredded
  • 2 tablespoons avocado oil or light olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced (optional but adds color and crunch)
  • 3 green onions, sliced (whites and greens separated)
  • 2 tablespoons tamari or coconut aminos (use tamari for gluten-free, coconut aminos for soy-free)
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes or 1 teaspoon sriracha (optional, for heat)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon toasted sesame seeds, for garnish (optional)
  • Lime wedges, for serving (optional)

Method
 

  1. Prep everything first. Thinly slice the chicken and vegetables so they cook quickly. Stir fry moves fast, and having everything ready makes it smoother.
  2. Season the chicken. In a bowl, toss the chicken with a pinch of salt, black pepper, and 1 teaspoon of tamari or coconut aminos. This adds quick flavor and helps it brown.
  3. Heat the pan hot. Set a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat.
  4. Sear the chicken. Add the chicken in a single layer. Cook undisturbed for 2–3 minutes to get a little color, then stir and cook another 2–3 minutes until just cooked through. Transfer to a plate.
  5. Sauté aromatics. Add the remaining 1 tablespoon of oil to the pan. Add onion and the white parts of the green onions. Cook 1–2 minutes until they start to soften. Stir in garlic and ginger, and cook 30 seconds until fragrant.
  6. Cook the veggies. Add the cabbage and bell pepper. Season with a pinch of salt and black pepper. Stir fry for 3–5 minutes until the cabbage is tender-crisp, not mushy. If the pan looks dry, add a splash of water to create a little steam.
  7. Make it saucy. Return the chicken to the pan. Add the remaining tamari or coconut aminos, rice vinegar, sesame oil, and red pepper flakes or sriracha if using. Toss everything together until coated and heated through, about 1–2 minutes.
  8. Finish and serve. Turn off the heat. Stir in the green onion tops. Taste and adjust salt, pepper, or vinegar. Sprinkle sesame seeds on top and serve with lime wedges if you like a fresh pop of acid.