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Chicken Cabbage Stir-Fry

Quick & Simple Meals
This Chicken Cabbage Stir-Fry brings tender, marinated chicken together with crisp Napa cabbage, earthy shiitake mushrooms, and bright aromatics, all coated in a savory coconut-soy sauce. Ready in under 30 minutes, it’s a quick, healthy dinner that’s big on flavor and texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Calories 330 kcal

Ingredients
  

For the Chicken:

  • 1.25 lb chicken breast
  • 1 tbsp coconut aminos
  • 1.5 tsp tapioca starch
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 2 tbsp olive oil
  • ⅛ tsp white or black pepper

Vegetables & Aromatics:

  • 0.8 oz garlic about 6 cloves, minced
  • 0.3 oz ginger about 1.5 tbsp, julienned
  • 3 scallions sliced and separated
  • 6 oz shiitake mushrooms sliced
  • 1.5 lbs Napa cabbage stems and leaves separated
  • 2 –2.5 tbsp avocado oil
  • 0.5 tbsp chicken broth
  • Drizzle of toasted sesame oil

Stir Fry Sauce:

  • 2 tbsp coconut aminos
  • 2 tsp balsamic vinegar
  • 1 tsp sesame oil
  • 1 tsp tapioca starch
  • 0.5 tbsp Chinese rice wine optional

Instructions
 

  • Thinly slice chicken. Mix with marinade ingredients. Chill 15 minutes.
  • Prep garlic, ginger, scallions.
  • Slice mushrooms. Mix sauce.
  • Heat oil in pan. Cook chicken until golden, flip, and cook through. Set aside.
  • Add more oil. Sauté garlic, ginger, white scallions 15 sec.
  • Add cabbage stems. Stir fry 2 min. Add more oil if needed.
  • See full steps with tips & photos → https://mischacrossing.com/chicken-cabbage-stir-fry/

Notes

  • Swap in other sturdy greens—bok choy or kale work well in place of Napa cabbage.
  • If you prefer less sauce, halve the stir-fry sauce quantities or skip the rice wine.
  • For extra color and crunch, toss in thinly sliced bell pepper or snap peas.