Protein-packed chicken cabbage stir fry comes together in about 20 minutes with ground chicken, coleslaw mix, scrambled egg and frozen veggies. It’s a low-carb version of fried rice.
- 1 Tbsp. avocado oil or olive oil
- 8 oz. ground chicken
- 1–2 Tbsp. sesame oil
- 1 small yellow onion, diced
- 1 cup frozen peas and carrots
- 2 garlic cloves, minced, or more to taste
- 3 cups cabbage coleslaw mix
- 2 large eggs, lightly whisked
- 2–3 Tbsp. soy sauce
- 2 green onions, sliced
- Kosher salt and black pepper, to taste
- Heat avocado oil in a large non-stick skillet over medium-high heat. Add ground chicken and cook until no longer pink and cooked through, about 3-5 minutes. Remove to a plate.
- Reduce heat to medium. Add about a tablespoon of sesame oil to the pan and when hot, add the onions and frozen veggies. Cook until tender, about 4-5 minutes, while stirring occasionally. Stir in garlic and cook for 30 seconds or until fragrant.
- Stir in coleslaw mix with a pinch of salt. Cook until tender, about 5-8 minutes. If the cabbage sticks to the pan, add another tablespoon of sesame oil or few tablespoons of water.
- Create a well in the center of the skillet and add the whisked eggs. Quickly scramble until done.
- Stir in chicken and soy sauce, and cook until heated through, 1-2 minutes. Taste for salt and pepper. Stir in green onions. Serve with avocado and Sriracha.
- Variations – swap out the frozen peas and carrots for your favorite frozen stir-fry veggie mix. Any type of veggies will work. For more flavor, add fresh minced ginger, cilantro, or bok choy.
- Leftovers – leftovers will keep in the fridge for 3-4 days. Perfect for next day lunch!
Keywords: low carb, cabbage stir fry, cabbage fried rice