Name: Chicken Cabbage Stir Fry Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1.25 lb chicken breast; 1 tbsp coconut aminos; 1.5 tsp tapioca starch (or potato starch, or cornstarch); ½ tsp baking soda; ¼ tsp coarse sea salt (plus more for stir fry); ⅛ tsp white pepper (or black pepper, optional); 2 tbsp olive oil; 0.8 oz garlic cloves (finely minced, about 6 large cloves); 0.3 oz ginger (julienned, about 1.5 tbsp); 3 bulb scallions (sliced, separate white and green parts); 6 oz fresh shiitake mushrooms (sliced); 1.5 lbs Napa cabbage (diced to 2-inch sections, separate stems from leaves); 2 – 2.5 tbsp avocado oil; 0.5 tbsp chicken broth; 2 tbsp coconut aminos (see notes if using soy sauce); 2 tsp aged balsamic vinegar; 1 tsp toasted sesame oil; 1 tsp tapioca starch; 0.5 tbsp Chinese rice wine (or Michu, optional); Drizzle toasted sesame oil; Green scallion parts for garnish

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Introduction

This Chicken Cabbage Stir Fry is a flavorful and quick meal that combines tender chicken with crisp Napa cabbage and shiitake mushrooms. The dish is enhanced by a savory sauce with hints of ginger, garlic, and toasted sesame oil, making it perfect for a satisfying weeknight dinner.

A close-up view of a white bowl filled with a stir-fry dish featuring three main layers: the first layer is a base of cooked light green and pale yellow napa cabbage leaves with soft, slightly wilted texture; the second layer contains browned pieces of tender, crispy chicken scattered evenly throughout; the third layer consists of dark brown sliced shiitake mushrooms adding contrast and texture, all mixed with small chopped green onions sprinkled on top. The ingredients appear juicy and glossy from a light sauce coating them. The bowl sits on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 lb chicken breast
1 tbsp coconut aminos
1.5 tsp tapioca starch (or potato starch, or cornstarch)
½ tsp baking soda
¼ tsp coarse sea salt (plus more for stir fry)
2 tbsp olive oil
⅛ tsp white pepper (or black pepper, optional)
0.8 oz garlic cloves (finely minced, about 6 large cloves)
0.3 oz ginger (julienned, about 1.5 tbsp)
3 bulb scallions (sliced, separate white and green parts)
6 oz fresh shiitake mushrooms (sliced)
1.5 lbs Napa cabbage (diced into 2-inch sections; separate stems from leaves)
2 – 2.5 tbsp avocado oil
0.5 tbsp chicken broth
Drizzle toasted sesame oil
2 tbsp coconut aminos (for the sauce; see notes if using soy sauce)
2 tsp aged balsamic vinegar
1 tsp toasted sesame oil (for the sauce)
1 tsp tapioca starch (for the sauce)
0.5 tbsp Chinese rice wine (or Michu, optional)

Instructions

Step 1: Slice the chicken breast against the grain at a 45-degree angle into thin pieces about ⅛ inch thick. In a medium bowl, combine the chicken with 1 tbsp coconut aminos, 1.5 tsp tapioca starch, ½ tsp baking soda, ¼ tsp coarse sea salt, 2 tbsp olive oil, and ⅛ tsp white pepper if using. Mix well and refrigerate to marinate for 15 minutes.
Step 2: Prepare your aromatics by finely mincing the garlic, julienning the ginger, and separating the white and green parts of the scallions. Slice the shiitake mushrooms and dice the Napa cabbage into 2-inch sections, keeping the stems and leaves separate. Combine the sauce ingredients—2 tbsp coconut aminos, 2 tsp aged balsamic vinegar, 1 tsp toasted sesame oil, 1 tsp tapioca starch, and 0.5 tbsp Chinese rice wine if using—in a small bowl.
Step 3: Heat a large sauté pan or wok over medium heat until hot, then add 1 tbsp avocado oil and swirl to coat. Add the marinated chicken in a single layer and increase heat to medium-high. Cook undisturbed until the chicken turns golden brown, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until fully cooked. Remove the chicken and set aside.
Step 4: In the same pan, add another tablespoon of avocado oil. Sauté the garlic, ginger, and white scallion parts with a pinch of salt over medium heat until fragrant, about 15 seconds.
Step 5: Turn the heat to medium-high and add the Napa cabbage stems with 2 pinches of salt. Stir-fry until the stems soften slightly, about 2 minutes. If the pan feels dry, add another half tablespoon of avocado oil.
Step 6: Add the cabbage leaves, shiitake mushrooms, and a splash of chicken broth to deglaze the pan. Toss gently, reduce heat to medium, cover, and cook for about 3 minutes until the cabbage is tender but still crisp.
Step 7: Uncover the pan and increase heat to medium-high. Return the cooked chicken to the pan, stir the sauce mixture again, then pour it over the stir-fry. Toss everything together for about 1 minute until heated through and well coated. Turn off the heat.
Step 8: Transfer the stir-fry to a serving plate, garnish with the green scallion parts, and drizzle with toasted sesame oil. Serve hot or at room temperature.

Tips & Variations

For a gluten-free version, ensure your coconut aminos and other sauces are certified gluten-free.
You can substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
Use soy sauce instead of coconut aminos for a more traditional flavor, but reduce added salt accordingly.
Adding a splash of chili oil or fresh sliced chili can give it a spicy kick.
If you prefer a richer flavor, increase toasted sesame oil drizzle before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to maintain the crispness of the cabbage.

How to Serve

A white speckled bowl filled with a stir-fry dish showing three main layers: the bottom layer contains light green and slightly translucent cooked napa cabbage leaves, the middle layer has golden brown seared chicken pieces with a crispy texture, and the top layer is scattered with dark brown sliced mushrooms and bright green chopped scallions. A wooden spoon rests on the right side inside the bowl, slightly lifting some cabbage and mushrooms. The bowl is placed on a white marbled surface with a small round dish containing red chili flakes slightly visible at the top right corner and a soft pink cloth partially visible on the bottom left photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this stir fry?

Yes, you can substitute Napa cabbage with green cabbage or even bok choy, but cooking times may vary slightly to achieve the desired tenderness.

What can I substitute for Chinese rice wine?

If you don’t have Chinese rice wine or Michu, you can omit it or replace it with dry sherry or a mild white wine, although the flavor profile will be slightly different.