One of the fastest and easiest ways to get dinner on the table is to make a stir fry. Even though this is full of healthy veggies, it’s really the sauce that really shines in this recipe. You can make it as spicy as you like by adjusting the amount of chili sauce. So flavorful, and being low-carb is just a bonus.

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Low Carb Chicken & Red Cabbage Stir Fry

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One of the fastest and easiest ways to get dinner on the table is to make a stir fry. Even though this is full of healthy veggies, it’s really the sauce that really shines in this recipe. You can make it as spicy as you like by adjusting the amount of chili sauce. So flavorful, and being low-carb is just a bonus.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale

Sauce Ingredients:

2 T. sugar-free peanut butter, room temperature
1/3 c. tamari or coconut aminos
2 T. Swerve sugar replacement
2 T. rice wine vinegar
1 T. toasted sesame oil
1 ½ t. sugar-free chili-garlic sauce*

*Get the Chili-Garlic Sauce here.

Stir Fry Ingredients:

2 T. olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 T. fresh ginger, finely minced
2 c. red cabbage, sliced thin
1 c. broccoli florets, roughly chopped
1 medium orange bell pepper, sliced thin
1/3 c. roasted cashews, roughly chopped
1 12-oz. bag cauliflower rice, steamed

Instructions

  1. 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.
  2. 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.
  3. Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
  4. 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.
  5. 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.
  6. Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!

Notes

Tip: Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.

  • Author: Coach Marty
  • Prep Time: 20
  • Cook Time: 20