Ingredients

For the chicken:

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon onion powder

For the vegetables:

  • 4 cups chopped green cabbage
  • 1 small onion, sliced
  • 1 small bell pepper, sliced
  • 1–2 green onions, chopped
  • 1 small red chili or ½ teaspoon red pepper flakes, optional

For the stir-fry sauce:

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or lemon juice
  • ½ teaspoon honey or brown sugar, optional
  • ¼ teaspoon ground ginger
  • 2 tablespoons water

👩‍🍳 Instructions

1. Prepare the chicken
Pat the chicken pieces dry. Place them in a bowl and season with salt, black pepper, paprika, and onion powder.

2. Make the sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, ginger, and water. Set aside.

3. Cook the chicken
Heat the olive oil in a large skillet or wok over medium-high heat.

Add the chicken in a single layer. Cook for about 5–7 minutes, stirring occasionally, until browned on the outside and cooked through.

Transfer the chicken to a plate.

4. Sauté the garlic and onion
Using the same skillet, add the sliced onion and minced garlic. Cook for 1–2 minutes, stirring constantly so the garlic doesn’t burn.

5. Add the cabbage and pepper
Add the chopped cabbage, bell pepper, and red chili flakes. Stir-fry for 4–6 minutes.

The cabbage should become tender while still retaining a little crunch.

6. Return the chicken
Add the cooked chicken back into the skillet.

Pour the prepared sauce over everything and toss well.

7. Finish cooking
Stir-fry everything together for another 2–3 minutes, allowing the sauce to coat the chicken and vegetables.

Taste and adjust the seasoning if needed.

8. Garnish and serve
Turn off the heat and sprinkle with chopped green onions. For extra flavor, add a few sesame seeds or a small drizzle of sesame oil.

🍽️ Serving Suggestions

Serve this stir-fry hot on its own for a low-carb meal, or pair it with:

  • Steamed white or brown rice
  • Cauliflower rice
  • Quinoa
  • Shirataki noodles
  • Extra steamed vegetables