Description
This quick and healthy cabbage stir fry features ground chicken or beef paired with thinly sliced cabbage and shredded carrots, all cooked in a flavorful, light stir fry sauce. It’s an easy one-pan meal that delivers vibrant Asian-inspired flavors perfect for a nutritious weeknight dinner.
Ingredients
Spice and Sauce Mix
- 5 cloves minced garlic (about 1 1/2 tablespoons)
- 2 tablespoons minced fresh ginger
- ½ teaspoon red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
- ¼ teaspoon ground cloves
- 4 tablespoons low sodium soy sauce, divided, plus additional to taste
- 2 tablespoons rice vinegar
- 1 ½ tablespoons pure maple syrup
Main Ingredients
- 1 small cabbage (about 1 to 1 1/2 pounds)
- 2 tablespoons extra virgin olive oil, divided
- 1 pound ground chicken
- 2 cups shredded carrots (about 10 ounces or 4 medium carrots)
- 1 small bunch green onions, finely chopped (about 6 small green onions)
- ½ cup fresh cilantro leaves and tender stems, chopped
- Prepared brown rice or brown rice noodles for serving (optional—omit to make low carb)
Instructions
- Prepare the spice and sauce mixtures: In a small bowl, combine the minced garlic, fresh ginger, red pepper flakes, and ground cloves to create the spice mixture. In a separate bowl, mix 2 tablespoons of soy sauce, rice vinegar, and pure maple syrup to form the stir fry sauce. Set both mixtures aside within reach for easy access during cooking.
- Slice the cabbage: Cut off the stem end of the cabbage, then halve it vertically from top to bottom. Lay each half flat-side down on the cutting board and cut each half into quarters. Turn each quarter and slice crosswise into thin 1/8-inch strips. Transfer sliced cabbage to a bowl and set aside.
- Cook the ground chicken: Heat a large deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering hot, add the ground chicken, breaking it apart with a spatula. Stir in the remaining 2 tablespoons soy sauce. Cook thoroughly until the chicken is fully cooked and any released liquid has evaporated, about 5 minutes. Transfer cooked chicken to a plate or bowl and keep the skillet nearby for the next step.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Toss in the sliced cabbage and shredded carrots. Cook for 2 minutes, stirring occasionally, allowing the cabbage to just start to wilt.
- Add sauces and simmer: Pour in the prepared soy sauce mixture and the spice mixture over the vegetables. Cover the skillet with a lid and cook over high heat for 1 minute until the cabbage is fully wilted but still maintains a slight crispness.
- Finish the stir fry: Remove the lid and stir in the chopped green onions, fresh cilantro, and the cooked ground chicken. Cook everything together for an additional 30 seconds. Check the cabbage for crisp tenderness; if desired texture is not achieved, cook a little longer. Serve hot, optionally over brown rice or noodles, and add more soy sauce to taste.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm in a skillet or wok over medium-low heat. Add a splash of rice vinegar to refresh the cabbage.
- TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. Texture of cabbage may soften after freezing but flavors remain delicious.
