Our Chicken Stir Fry with Red Cabbage is a savory dish of chicken breast, broccoli, cauliflower, and red cabbage that is low in carbs, high in protein and hearty enough to fill you up.
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Tip: Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.
Low Carb Red Cabbage Chicken Stir Fry
Course: DinnerCuisine: ChineseDifficulty: Easy6
servings20
minutes20
minutes892
kcal40
minutesOur Chicken Stir Fry with Red Cabbage is a savory dish of chicken breast, broccoli, cauliflower, and red cabbage that is low in carbs, high in protein and hearty enough to fill you up.
Ingredients
- Sauce Ingredients
2 Tbsp Sugar-free Peanut Butter, room temperature
1/3 c. Tamari or Coconut Aminos
2 Tbsp Swerve Sugar Replacement
2 Tbsp Rice Wine Vinegar
1 Tbsp Toasted Sesame Oil
1 ½ tsp Sugar-free Chili-Garlic Sauce
- Stir Fry Ingredients
2 Tbsp Olive Oil, divided
1 lb. Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
1 Tbsp Fresh Ginger, finely minced
2 c. Red Cabbage, sliced thin
1 c. Broccoli Floret, roughly chopped
1 medium Orange Bell Pepper, sliced thin
1/3 c. Roasted Cashews, roughly chopped
1 12-oz. bag Cauliflower Rice, steamed
Directions
- Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.
- Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.
- Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
- Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp tender and develop some color, approximately 2-3 minutes.
- Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.
- Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!
Notes
- Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.
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Nutrition Facts
6 servings per container
Serving Size1.5 cup
- Amount Per ServingCalories892
- % Daily Value *
- Total Fat 63.3g 98%
- Saturated Fat 11.9g 60%
- Cholesterol 67mg 23%
- Sodium 1555mg 65%
- Potassium 398mg 12%
- Total Carbohydrate 28.4g 10%
- Dietary Fiber 10.2g 41%
- Sugars 15.9g
- Protein 57.6g 116%
- Calcium 3%
- Iron 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
