Keto-Friendly Chinese Chicken Cabbage Stir-Fry
Ingredients
- 1 tbsp butter (or use coconut oil or avocado oil for a keto-friendly fat)
- 1 medium onion, sliced (use 1/4 medium onion to reduce carbs)
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 2 chicken breasts, thinly sliced
- 1/2 jalapeño pepper, finely diced
- 1 orange pepper, diced (optional, or reduce quantity to 1/4 to lower carbs)
- 1/2 cup chicken stock (use low-sodium, no sugar added)
- 2 tbsp oyster sauce (check label for sugar content, or use reduced-sugar version)
- 1 tbsp soy sauce (or use tamari or coconut aminos for a gluten-free, keto option)
- Pinch of salt and pepper, to taste
Instructions
Step 1: Prepare the Ingredients
- Thinly slice the chicken breasts into strips.
- Slice the onion and orange pepper (if using), mince the garlic, and finely dice the jalapeño pepper.
- Shred the green cabbage.
Step 2: Cook the Chicken
- In a large skillet or wok, melt the butter (or oil) over medium-high heat.
- Add the sliced chicken breasts to the skillet and season with a pinch of salt and pepper.
- Stir-fry the chicken until it is cooked through and lightly browned, about 5-7 minutes.
- Transfer the cooked chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
- In the same skillet, add the sliced onion (use a smaller portion) and cook until it begins to soften, about 3 minutes.
- Add the minced garlic and diced jalapeño pepper, and cook for another minute, stirring frequently.
- Add the shredded cabbage and diced orange pepper (if using) to the skillet.
- Pour in the chicken stock and stir to combine.
Step 4: Add the Sauces
- Add the oyster sauce and soy sauce (or tamari/coconut aminos) to the skillet, stirring well to ensure the vegetables are evenly coated.
- Continue to cook for 5-7 minutes, or until the cabbage is tender but still slightly crisp.
Step 5: Combine and Serve
- Return the cooked chicken to the skillet, mixing it with the vegetables and sauce.
- Cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld together.
- Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve
- Transfer the stir-fry to a serving dish.
- Serve hot, either on its own or over a bed of cauliflower rice or zoodles (zucchini noodles) for a keto-friendly option.
Notes:
- Onions and Peppers: Both onions and orange peppers contain more carbs than other keto vegetables. Reducing their quantities or omitting the orange pepper can help lower the carb count.
- Sauces: Check the labels on oyster sauce and soy sauce to ensure there are no added sugars. Using tamari or coconut aminos can also reduce the carb content.
- Cauliflower Rice/Zoodles: Replacing regular rice or noodles with cauliflower rice or zoodles is a great way to keep the dish low in carbs.
Ingredients
- 1 tbsp butter (or use coconut oil or avocado oil for a keto-friendly fat)
- 1 medium onion, sliced (use 1/4 medium onion to reduce carbs)
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 2 chicken breasts, thinly sliced
- 1/2 jalapeño pepper, finely diced
- 1 orange pepper, diced (optional, or reduce quantity to 1/4 to lower carbs)
- 1/2 cup chicken stock (use low-sodium, no sugar added)
- 2 tbsp oyster sauce (check label for sugar content, or use reduced-sugar version)
- 1 tbsp soy sauce (or use tamari or coconut aminos for a gluten-free, keto option)
- Pinch of salt and pepper, to taste
Instructions
Step 1: Prepare the Ingredients
- Thinly slice the chicken breasts into strips.
- Slice the onion and orange pepper (if using), mince the garlic, and finely dice the jalapeño pepper.
- Shred the green cabbage.
Step 2: Cook the Chicken
- In a large skillet or wok, melt the butter (or oil) over medium-high heat.
- Add the sliced chicken breasts to the skillet and season with a pinch of salt and pepper.
- Stir-fry the chicken until it is cooked through and lightly browned, about 5-7 minutes.
- Transfer the cooked chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
- In the same skillet, add the sliced onion (use a smaller portion) and cook until it begins to soften, about 3 minutes.
- Add the minced garlic and diced jalapeño pepper, and cook for another minute, stirring frequently.
- Add the shredded cabbage and diced orange pepper (if using) to the skillet.
- Pour in the chicken stock and stir to combine.
Step 4: Add the Sauces
- Add the oyster sauce and soy sauce (or tamari/coconut aminos) to the skillet, stirring well to ensure the vegetables are evenly coated.
- Continue to cook for 5-7 minutes, or until the cabbage is tender but still slightly crisp.
Step 5: Combine and Serve
- Return the cooked chicken to the skillet, mixing it with the vegetables and sauce.
- Cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld together.
- Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve
- Transfer the stir-fry to a serving dish.
- Serve hot, either on its own or over a bed of cauliflower rice or zoodles (zucchini noodles) for a keto-friendly option.
Notes:
- Onions and Peppers: Both onions and orange peppers contain more carbs than other keto vegetables. Reducing their quantities or omitting the orange pepper can help lower the carb count.
- Sauces: Check the labels on oyster sauce and soy sauce to ensure there are no added sugars. Using tamari or coconut aminos can also reduce the carb content.
- Cauliflower Rice/Zoodles: Replacing regular rice or noodles with cauliflower rice or zoodles is a great way to keep the dish low in carbs.