Description
A vibrant and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast, fresh shiitake mushrooms, and crisp Napa cabbage tossed in a flavorful stir-fry sauce with sesame and balsamic vinegar accents. Ready in just 35 minutes, this dish blends savory marinated chicken and delicate vegetables for a quick and satisfying meal perfect for weeknights.
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)
Cooking
- 2–2.5 tbsp avocado oil
- 0.5 tbsp chicken broth
- Drizzle toasted sesame oil (for finishing)
Instructions
- Marinate Chicken: In a bowl, combine chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and optional pepper. Mix well to coat and let marinate for at least 15 minutes to tenderize and infuse flavor.
- Prepare Vegetables: Mince the garlic cloves finely, julienne the ginger, slice the scallions separating white and green parts, slice the shiitake mushrooms, and dice the Napa cabbage into 2-inch sections, separating stems from leaves for even cooking.
- Make Stir-Fry Sauce: In a small bowl, whisk together coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and Chinese rice wine if using. Set this sauce aside to be added later.
- Cook Chicken: Heat avocado oil in a large skillet or wok on medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside.
- Stir-Fry Aromatics: Add more avocado oil if needed. Stir-fry garlic, ginger, and the white parts of scallions in the pan until fragrant, about 1 minute, being careful not to burn the garlic.
- Add Mushrooms and Cabbage Stems: Toss in shiitake mushroom slices and Napa cabbage stems, stir-frying for 2 to 3 minutes until they are slightly softened but still retain some texture.
- Add Leaves, Broth and Chicken: Add the Napa cabbage leaves, chicken broth, and the cooked chicken back into the skillet. Pour in the prepared stir-fry sauce and stir to combine evenly.
- Finish Cooking: Cook and stir continuously for another 2 to 3 minutes until the sauce thickens and the vegetables are tender-crisp, ensuring all ingredients are well coated.
- Garnish and Serve: Drizzle toasted sesame oil over the top and sprinkle the green parts of scallions before serving to add aroma and a fresh bite.
Notes
- Marinating the chicken with baking soda tenderizes the meat, making it extra juicy and soft.
- Coconut aminos can be substituted with soy sauce for a saltier, traditional flavor.
- Keeping the cabbage stems and leaves separate ensures even cooking and texture contrast.
- Use avocado oil or another high smoke point oil to prevent burning during the high-heat stir-fry.
- The optional Chinese rice wine adds depth, but can be omitted if unavailable.
- Serve this stir-fry over steamed rice, noodles, or enjoy it as is for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
