Chicken Cabbage Stir Fry

Ingredients

Chicken & Marinade

• 1.25 lb chicken breast
• 1 tbsp coconut aminos
• 1.5 tsp tapioca starch (or potato starch / cornstarch)
• ½ tsp baking soda
• ¼ tsp coarse sea salt (plus more for stir fry)
• 2 tbsp olive oil
• ⅛ tsp white pepper (optional)

Vegetables & Aromatics

• 0.8 oz garlic cloves, finely minced (~6 large cloves)
• 0.3 oz ginger, julienned (~1.5 tbsp)
• 3 scallion bulbs, 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
• Drizzle of toasted sesame oil (for finishing)

Stir Fry Sauce

• 2 tbsp coconut aminos (see notes for soy sauce swap)
• 2 tsp aged balsamic vinegar
• 1 tsp toasted sesame oil
• 1 tsp tapioca starch
• 0.5 tbsp Chinese rice wine or Mirin (optional)

Instructions

1. Velvet the chicken — Hold your knife at a 45° angle and slice the chicken against the grain into thin pieces (~⅛"). Combine with coconut aminos, baking soda, starch, salt, and pepper. Marinate in the fridge for 15 minutes.
2. Prep aromatics and sauce — Prepare garlic, ginger, and white scallion parts on one plate. Slice shiitake and set aside green scallion parts for garnish. Mix all sauce ingredients together in a small bowl.
3. Sear the chicken — Preheat a large pan or wok over medium heat until hot. Add 1 tbsp oil, swirl to coat. Add chicken, turn heat to medium-high, and spread into a single layer. Pan-fry undisturbed until golden brown, ~2–3 mins. Flip and sear the other side ~1–2 mins. Transfer chicken out and set aside.
4. Sauté aromatics — Using the same pan, add 1 tbsp oil. Sauté garlic, ginger, and white scallion parts with a pinch of salt over medium heat until fragrant, ~15 seconds.
5. Cook cabbage stems — Turn heat to medium-high, add cabbage stems. Season with 2 pinches of salt. Stir-fry until slightly softened, ~2 minutes. Add another ½ tbsp oil if it feels dry.
6. Add leaves and mushrooms — Add leafy parts of cabbage, shiitake, and a dash of broth to lightly deglaze. Toss briefly, then lower heat to medium, cover, and cook until cabbage softens but isn't mushy, ~3 minutes.
7. Finish with sauce — Uncover and turn heat to medium-high. Add chicken back in, give the sauce a stir, pour it over everything, and toss together for 1 minute. Turn off heat.
8. Garnish and serve — Transfer to a serving plate. Top with green scallion parts and a drizzle of sesame oil. Serve hot or at room temperature.

Notes

• Cabbage substitute — Try Taiwanese cabbage first, then thinly sliced savoy or green cabbage.
• Tougher cabbages — Savoy and green cabbage are less moist; add more sauce to compensate.
• Coconut aminos vs. soy sauce — Use 2 tbsp coconut aminos for every 1–1.5 tbsp soy sauce. Add a little stock and a pinch of sugar to balance.
• Chicken thighs — Can substitute, but lightly dust with starch, use higher heat, and adjust cooking time.
• Don't freeze — Napa cabbage turns too soft after freezing. Keeps well in fridge 4–5 days.
• Technique tips — Slice chicken at 45° for wider, flatter, more tender pieces. Pat cabbage completely dry after rinsing. Get the pan very hot before adding oil.

Nutrition (per serving)

Tags: #recipe #chicken #asian #stirfry #weeknight #glutenfree