Description
This vibrant Cabbage Stir Fry combines tender ground chicken with fresh cabbage, shredded carrots, and aromatic ginger and garlic spices, all tossed in a flavorful soy, rice vinegar, and maple syrup sauce. Quick to prepare and packed with fresh herbs like cilantro and green onions, this dish is a perfect weeknight meal served over brown rice or noodles, offering a healthy and satisfying option that balances sweet, savory, and spicy notes.
Ingredients
Spices and Sauces
- 5 cloves minced garlic (about 1 1/2 tablespoons)
- 2 tablespoons minced fresh ginger
- ½ teaspoon red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
- 1/4 teaspoon ground cloves
- 4 tablespoons low sodium soy sauce (divided, plus additional to taste)
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons pure maple syrup
Main Ingredients
- 1 small cabbage (about 1 to 1 1/2 pounds)
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound ground chicken (alternatively lean ground beef or ground turkey)
- 2 cups shredded carrots (about 10 ounces or 4 medium carrots)
- 1 small bunch green onions (finely chopped, about 6 small)
- 1/2 cup fresh cilantro (leaves and tender stems, chopped)
Serving Suggestions
- Prepared brown rice or brown rice noodles (optional—omit to make low carb)
Instructions
- Prep: Mince the garlic and fresh ginger. In a small bowl, mix garlic, ginger, red pepper flakes, and ground cloves. In a separate bowl, combine 2 tablespoons soy sauce, rice vinegar, and maple syrup for the sauce mixture. Keep both mixtures nearby.
- Cut Cabbage: Remove the stem end from the cabbage, cut it in half from top to bottom, then each half into quarters. Turn quarters crosswise and slice into thin 1/8-inch strips. Set aside in a bowl.
- Brown the Meat: Heat a large deep skillet, Dutch oven, or wok over medium-high heat. Add 1 tablespoon olive oil and let it shimmer. Add ground chicken, breaking it up with a spoon, and stir in remaining 2 tablespoons soy sauce. Cook until chicken is fully cooked and most liquid evaporates, about 5 minutes. Transfer cooked chicken to a plate and keep skillet and lid handy.
- Sauté Vegetables: Add remaining 1 tablespoon olive oil to skillet. Add sliced cabbage and shredded carrots. Cook for 2 minutes, stirring occasionally, until cabbage begins to wilt.
- Cook with Sauce: Pour in the soy sauce mixture and the garlic-ginger-spice mixture. Cover skillet with lid and cook on high heat for 1 minute until cabbage is fully wilted but still crisp.
- Stir and Finish: Uncover skillet, stir in chopped green onions, cilantro, and reserved ground chicken. Cook for an additional 30 seconds to combine flavors. If cabbage is not tender enough, cook slightly longer. Serve hot, optionally with prepared brown rice or rice noodles, and add extra soy sauce to taste.
Notes
- To reduce spice, lessen the red pepper flakes to 1/4 teaspoon.
- Use lean ground beef or turkey as a substitute for ground chicken.
- Omit rice or noodles to keep the dish low carb and enjoy as a stir-fried vegetable and protein meal.
- Ensure the cabbage remains crisp-tender by not overcooking during the covered steam step.
- Adjust soy sauce according to taste preference for saltiness.
