Description
A flavorful and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast, fresh Napa cabbage, shiitake mushrooms, and a savory sauce made with coconut aminos and toasted sesame oil. This quick and easy stir-fry is perfect for a nutritious weeknight meal.
Ingredients
Scale
Chicken Marinade
- 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
- â…› tsp white pepper or black pepper (optional)
Vegetables
- 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)
Stir-Fry Sauce
- 2 tbsp coconut aminos (or 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)
- 0.5 tbsp chicken broth
- 2–2.5 tbsp avocado oil (for cooking)
- Drizzle toasted sesame oil (for finishing)
Instructions
- Marinate the Chicken: In a bowl, combine chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and pepper. Mix well and let marinate for at least 15 minutes to tenderize and enhance flavor.
- Prepare the Vegetables: Mince garlic, julienne ginger, slice scallions (keeping white and green parts separate), slice shiitake mushrooms, and dice Napa cabbage, separating stems and leaves for different cooking times.
- Make the Stir-Fry Sauce: In a small bowl, mix coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and rice wine if using. Set this sauce mixture aside for later use.
- Cook the Chicken: Heat avocado oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5–7 minutes until browned and fully cooked. Remove chicken and set aside on a plate.
- Stir-Fry Aromatics: If needed, add more avocado oil. Stir-fry garlic, ginger, and the white parts of scallions in the hot pan until fragrant, about 1 minute, releasing their aromatic flavors.
- Cook Mushrooms and Cabbage Stems: Add sliced shiitake mushrooms and Napa cabbage stems to the pan. Stir-fry for 2–3 minutes until they begin to soften but still retain some crunch.
- Add Remaining Ingredients: Add Napa cabbage leaves, chicken broth, and the cooked chicken back into the pan. Pour in the prepared stir-fry sauce to combine all flavors.
- Finish Stir-Fry: Cook and stir the mixture for another 2–3 minutes until the sauce thickens and the vegetables become tender-crisp, ensuring everything is well coated and heated through.
- Garnish and Serve: Drizzle with toasted sesame oil and sprinkle the green parts of the scallions over the top before serving for added aroma and color.
Notes
- To keep the dish gluten-free, use coconut aminos instead of soy sauce.
- If you prefer, substitute tapioca starch with cornstarch or potato starch for marinating and sauce thickening.
- Chinese rice wine is optional but adds a subtle depth to the sauce; you can omit if unavailable.
- Adjust salt to taste; the coconut aminos and soy sauce contain sodium.
- Make sure to separate the white and green parts of scallions, as whites provide flavor during cooking and greens add freshness at the end.
