Name: Chinese Chicken Cabbage Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 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); 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); 2–2.5 tbsp avocado oil; 0.5 tbsp chicken broth; Drizzle toasted sesame oil; 2 tbsp coconut aminos (or soy sauce, see notes); 2 tsp aged balsamic vinegar; 1 tsp toasted sesame oil; 1 tsp tapioca starch; 0.5 tbsp Chinese rice wine or Michu (optional)

Description

This Chinese Chicken Cabbage Stir-Fry combines tender, marinated chicken with crisp Napa cabbage and shiitake mushrooms, all tossed in a savory, slightly tangy sauce. Aromatics like garlic, ginger, and scallions elevate the dish to an authentic, flavorful weeknight meal that’s both healthy and satisfying.

Ingredients

Scale

For the Chicken:

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)
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, see notes)
2 tsp aged balsamic vinegar
1 tsp toasted sesame oil
1 tsp tapioca starch
0.5 tbsp Chinese rice wine or Michu (optional)

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Instructions

In a bowl, combine chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and pepper. Mix well and let marinate for at least 15 minutes.
Prepare the vegetables: mince garlic, julienne ginger, slice scallions (keep white and green parts separate), slice shiitake mushrooms, and dice Napa cabbage, separating stems and leaves.
In a small bowl, mix stir-fry sauce ingredients: coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and rice wine (if using). Set aside.
Heat avocado oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
Add more avocado oil if needed. Stir-fry garlic, ginger, and white parts of scallions until fragrant, about 1 minute.
Add shiitake mushroom slices and Napa cabbage stems; stir-fry for 2–3 minutes until slightly softened.
Add Napa cabbage leaves, chicken broth, and cooked chicken back to the pan. Stir in the prepared stir-fry sauce.
Cook and stir for another 2–3 minutes until sauce thickens and vegetables are tender-crisp.
Drizzle toasted sesame oil and sprinkle green scallion parts over the top before serving.

Notes

Coconut aminos is a soy sauce alternative that’s lower in sodium and gluten-free. Use soy sauce if preferred.
Baking soda helps tenderize the chicken.
Adjust seasoning with salt or additional coconut aminos if needed.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Chinese