Asian Cabbage Chicken Stir Fry Recipe Is a High-Fiber & High-Protein Dinner (25 Minutes) by Donna John

Healthy green cabbage and inexpensive ground chicken combine into one quick and easy stir-fry recipe that comes together in about 25 minutes. This Asian cabbage and chicken stir fry is not only budget-friendly, quick, easy and delicious, but also high in protein and high in fiber. There's nothing like a delicious dinner that also gives you the health benefits of fiber and the health benefits of protein!

To make this Asian-inspired stir-fry recipe you will need to grab the following ingredients from your fridge and pantry: ground chicken, green cabbage (check out the health benefits of cabbage), low-sodium soy sauce or gluten-free tamari, honey, rice vinegar, sesame oil, fresh ginger, cornstarch, vegetable oil, a shallot, fresh garlic and green onions. If you like a little heat, grab either the optional sriracha or sambal oelek.

Cooking Tip: Peeling and grating or mincing fresh ginger is not one of my favorite things to do in the kitchen. I buy frozen cubes of ginger that you can find in the frozen vegetable section of your grocery store.

The saucy chicken and vegetables are delicious served over rice or noodles. I added a side dish of crispy vegetable spring rolls I cooked in the air fryer. This is a simple stir-fried chicken dinner that will be on repeat.

Here are even more high-fiber recipes and high-protein recipes!

Cuisine: Asian / American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Sauce

• 1/4 cup low-sodium soy sauce (or tamari)
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon fresh ginger, minced or grated (I used frozen ginger cubes)
• 1 teaspoon sriracha or sambal oelek (optional) 
• 2 teaspoons cornstarch

Stir Fry

• 1 pound ground chicken
• 1 teaspoon vegetable oil
• 1 small green cabbage, cut into bite-sized pieces
• 1 shallot, sliced
• 3 cloves garlic, minced
• 4 green onions, sliced (white and green parts separated), divided

Here's how to make it: 

1. Whisk together the sauce ingredients in a bowl. (I used a glass measuring cup.) Set aside. (For a gluten-free dinner, use tamari instead of soy sauce.)
   
2. Heat the vegetable oil in a large skillet or wok. Add the chicken and cook, breaking it up as you stir, until just cooked through, about 3 to 4 minutes. Season with salt and black pepper. Remove to a plate and set aside. (You could use ground turkey instead of ground chicken.)
   
3. Put the cabbage into the pan. (If your pan is smaller, you could do the cabbage in two batches.)
   
4. Cook over medium-high heat, stirring often, until the cabbage softens and begins to turn brown on the edges, about 5 to 8 minutes.
   
5. Push the cabbage to one side of the pan. Add the shallot, garlic and white parts of the green onion. Cook, stirring, about 1 to 2 minutes.
   
6. Add the chicken back to the pan.
   
7. Stir the sauce, then pour into the pan.
   
8. Cook, stirring, until sauce thickens up and coats the chicken and cabbage.
   
9. Serve over rice or noodles, if desired. Garnish with the remaining green onions. (I drizzled mine with a little chili oil and more sriracha.) Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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