High Protein Simple Cabbage Stir Fry
Elevate your weeknight dinners with this High Protein Simple Cabbage Stir Fry—a quick and nutritious dish ready in just 30 minutes! Packed with lean chicken breast, vibrant green cabbage, and colorful veggies like carrots and red bell peppers, this stir fry is a wholesome, high-protein meal perfect for busy days. The magic lies in the savory soy and oyster sauce combination, thickened with cornstarch for a glossy finish that clings to every bite. Easy to prepare with basic pantry staples and requiring minimal prep time, this stir fry strikes the perfect balance between healthy and delicious. Serve it as a standalone dish or pair it with your favorite grain for a satisfying, flavor-packed experience. Perfect for meal prep, keto-friendly diets, or anyone looking to make a nutritious meal with simple ingredients!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 medium head green cabbage
- 1 medium carrot
- 1 medium red bell pepper
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions
Instructions
Slice the chicken breast into thin strips. Set aside.
Shred the cabbage into thin strips, about 1/4 inch wide.
Peel and julienne the carrot.
Slice the red bell pepper into thin strips.
Chop the onion into small pieces.
Finely mince the garlic cloves.
In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and water to create a sauce. Stir well until the cornstarch is dissolved.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and season with salt and pepper. Stir-fry for about 4-5 minutes until the chicken is cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the onion, garlic, carrot, and bell pepper to the skillet and stir-fry for 2-3 minutes until they start to soften.
Add the shredded cabbage to the skillet and stir-fry for another 3-4 minutes until the cabbage softens but is still crisp.
Return the cooked chicken to the skillet and stir to combine.
Pour the prepared sauce over the stir-fry and continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables.
Remove the stir fry from heat.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4371 mg | 190% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 25.3 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2768 mg | 59% | |
*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.
