Description
A flavorful and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast, fresh shiitake mushrooms, and crisp Napa cabbage cooked quickly in a savory sauce with coconut aminos and toasted sesame oil. Perfect for a weeknight dinner, this stir-fry offers a balanced blend of textures and bold Asian-inspired flavors.
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
- ⅛ tsp white pepper or black pepper (optional)
Vegetables and Aromatics
- 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)
Cooking Oils and Liquids
- 2–2.5 tbsp avocado oil
- 0.5 tbsp chicken broth
- Drizzle toasted sesame oil
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)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken breast with coconut aminos, tapioca starch, baking soda, coarse sea salt, olive oil, and pepper if using. Mix thoroughly to coat the chicken evenly and let it marinate for at least 15 minutes to tenderize and infuse flavor.
- Prepare Vegetables: While the chicken marinates, mince the garlic, julienne the ginger, slice the scallions keeping the white and green parts separate, slice the shiitake mushrooms, and dice the Napa cabbage into 2-inch sections, separating the stems from the leaves to allow 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 add later during stir-frying.
- Cook the Chicken: Heat avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry it until it is browned on the outside and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set it aside.
- Cook Aromatics: If necessary, add a bit more avocado oil to the pan. Stir-fry the garlic, ginger, and white parts of the scallions in the hot oil until fragrant, about 1 minute, taking care not to burn the garlic.
- Add Mushrooms and Cabbage Stems: Toss in the sliced shiitake mushrooms and Napa cabbage stems. Stir-fry these for 2 to 3 minutes until they begin to soften but still retain some crunch.
- Add Cabbage Leaves, Broth, and Chicken: Add the Napa cabbage leaves, chicken broth, and the cooked chicken back into the pan. Pour in the prepared stir-fry sauce.
- Finish Cooking: Stir everything briskly and cook for another 2 to 3 minutes until the sauce thickens slightly and the vegetables are tender-crisp, ensuring everything is well-coated with the sauce.
- Garnish and Serve: Drizzle toasted sesame oil over the stir-fry, sprinkle the green parts of the scallions on top for freshness and color, then serve immediately while hot.
Notes
- Coconut aminos is a soy-free alternative to soy sauce and adds a slightly sweet, savory flavor. You may substitute with soy sauce if preferred.
- Marinating chicken with baking soda helps tenderize the meat for a juicier texture.
- Separating the Napa cabbage stems and leaves allows for proper cooking times due to their different textures.
- Feel free to use other meats or tofu as a substitution for chicken.
- Use a large skillet or wok for best results as it provides even heat and space for tossing.
- If unavailable, Michu (Chinese rice wine) can be omitted or substituted with dry sherry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
