High-Protein Chicken Cabbage Stir-Fry

Cubed chicken, peppers, crisp cabbage – 25 minutes, one skillet

This is a weeknight stir-fry, not a soup. Chicken cubes brown first. Cabbage, red pepper, green pepper, and carrot go in last so they stay crisp and colorful, like the bowl in the photo. A light soy-ginger glaze coats everything. No rice. No noodles.

Twenty-five minutes. Four bowls. Eat it hot.

Prep10 min

Cook12-14

Servings4

Protein38g

Net Carbs8g

Calories320

Why you’ll love this stir-fry

38g protein per bowl – dinner that holds you
Only 8g net carbs – cabbage instead of rice
About 25 minutes, one skillet
Gold chicken, red and green peppers, like the photo
No rice, no noodles, no takeout wait
Leftovers reheat for lunch

Health notes

High protein: About 1 1/2 lb chicken across 4 bowls.
Low carb: Cabbage, peppers, and carrot. No rice.
Four servings: One skillet, four bowls.
Macros are per serving, not the whole pan.

Key element – brown the chicken first, then add the cabbage last

If you dump everything in at once, the chicken steams gray and the cabbage turns soggy. Sear the cubes until they have gold edges, like the photo. Pull them, cook the veg, then toss it all with sauce for 1 minute.

Ingredients

Skillet (4 bowls)

1 1/2 lb (680g) boneless chicken breast, cut in 3/4-inch cubes
1 Tbsp avocado oil or sesame oil
4 cups shredded green cabbage
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup carrot matchsticks
3 garlic cloves, minced
1 Tbsp fresh ginger, minced
2 green onions, sliced
1 tsp sesame seeds

Sauce

3 Tbsp coconut aminos or low-sodium soy sauce
1 Tbsp rice vinegar
1 tsp toasted sesame oil
1/2 tsp monk fruit or a pinch of brown-style sweetener, optional
1/4 tsp black pepper + pinch of red pepper flakes

Swaps

Thighs: Same weight. A little richer, still high protein.
Coleslaw mix: A 14 oz bag replaces cabbage and carrot.
No soy: Use coconut aminos only.
Extra protein: Scramble 2 eggs into the pan at the end.

Instructions

Mix the sauce. Stir coconut aminos, vinegar, sesame oil, sweetener if using, black pepper, and chili flakes in a small cup. Pat the chicken dry and season with a pinch of salt.

Brown the chicken. Heat a large skillet over medium-high. Add oil. Cook the cubes 5 to 7 minutes, turning once, until the edges are gold, like the photo. Move the chicken to a plate.

Cook the veg. Add cabbage, both peppers, and carrot. Cook 3 to 4 minutes until they soften but stay crisp and colorful. Add garlic and ginger for 30 seconds.

Sauce it. Return the chicken. Pour the sauce over. Toss 1 minute until everything is shiny. Do not cook the cabbage to mush.

Serve hot. Divide into 4 bowls. Top with green onion and sesame seeds. Eat while it is steaming.

Pro tips

Dry chicken browns. Wet chicken steams gray.
A wide skillet is better than a deep pot. Crowded cubes do not brown.
Leave the chicken alone for a minute at a time so the edges gold.
Cabbage should still have crunch. If it looks boiled, you went too long.
Sesame seeds at the end are the finish in the photo. Do not cook them in.

Nutrition

Nutrient	Per serving (1/4)
Calories	320
Protein	38g
Net carbohydrates	8g
Total carbohydrates	11g
Fiber	3g
Total fat	12g
Sodium	580mg

Estimates with chicken breast and coconut aminos. Soy sauce will raise sodium.

Variations

Spicy

Add 1 Tbsp chili crisp with the sauce and extra flakes at the end.

Peanut

Stir 1 Tbsp natural peanut butter into the sauce. Carbs go up a little.

Shrimp

Swap the chicken for 1 1/2 lb peeled shrimp. Cook 2 minutes per side.

Cauliflower rice

Serve over 1 cup cauliflower rice if you want a bigger bowl.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Airtight; reheat in a skillet so cabbage stays crisp
Freezer	Up to 2 months	Cabbage softens; still fine for lunch
Meal prep	4 boxes	Add green onion after reheating

FAQ

Yes. About 8g net carbs per serving with cabbage and peppers. No rice, no noodles.

The pan was crowded or the chicken was wet. Pat it dry, use a wide skillet, and let the cubes sit so they brown.

Yes. A 14 oz bag replaces the cabbage and carrot. Add the sliced peppers too, like the photo.

Both work. Coconut aminos is a little sweeter and lower sodium. Soy is saltier and more classic.

Add it after the chicken is browned and cook only 3 to 4 minutes. It should still be pale green, like the photo.

Yes. It keeps 4 days. Reheat in a skillet, not the microwave, if you want the cabbage to stay crisp.

Test your knowledge

5 quick questions about this stir-fry

1. Protein per serving?

2. Net carbs per serving?

3. How many bowls does this make?

4. When do you add the cabbage?

5. Why brown the chicken first?

Chicken Cabbage Stir-Fry