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Low Carb Chicken & Red Cabbage Stir Fry
Low Carb Chicken & Red Cabbage Stir Fry
Low Carb Chicken & Red Cabbage Stir Fry is a delicious and healthy dish made with tender chicken breast, crunchy red cabbage, and a flavorful stir fry sauce. It's a great option for those looking to reduce their carb intake while still enjoying a satisfying meal. The combination of protein from the chicken and nutrients from the cabbage makes it a well-balanced and tasty choice.
Ingredients
- Sauce Ingredients:
- 2 tablespoons peanut butter sugar-free, room temperature
- 1/3 cup tamari or coconut aminos
- 2 tablespoons Swerve sugar replacement
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 ½ tsps chili-garlic sauce sugar free
- Stir Fry Ingredients:
- 2 tablespoons olive oil divided
- 1 lb. chicken breasts skinless, cut into bite-sized pieces
- 1 tablespoon ginger fresh, finely minced
- 2 cups red cabbage sliced thin
- 1 cup broccoli florets roughly chopped
- 1 medium bell pepper orange, sliced thin
- 1/3 cup roasted cashews roughly chopped
- 12 oz. cauliflower rice steamed
Instructions
- Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.
- Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.
- Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
- Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp tender and develop some color, approximately 2-3 minutes.
- Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.
- Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 286kcal (14%)Carbohydrates: 23g (8%)Protein: 21g (42%)Fat: 16g (25%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 48mg (16%)Sodium: 209mg (9%)Potassium: 735mg (21%)Fiber: 3g (13%)Sugar: 11g (12%)Vitamin A: 457IU (9%)Vitamin C: 59mg (72%)Calcium: 53mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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