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Keto Chicken Cabbage Stir Fry - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), thinly sliced
  • Cabbage: 1 small green cabbage, cored and thinly shredded (about 6–7 cups)
  • Oil: Avocado oil or light olive oil for high-heat cooking
  • Aromatics: 4 garlic cloves (minced), 1 tablespoon fresh ginger (minced or grated)
  • Green onions: 4–5, sliced (whites and greens separated)
  • Low-carb sauce base: Tamari or coconut aminos (gluten-free), or soy sauce if you prefer
  • Acidity: Rice vinegar or apple cider vinegar
  • Sweetness (keto-friendly): Granulated or liquid erythritol/monk fruit blend
  • Heat (optional): Red pepper flakes or a little sriracha (check labels for added sugar)
  • Toasted sesame oil: For finishing
  • Sesame seeds: Optional, for garnish
  • Salt and pepper: To season the chicken

Method
 

  1. Prep the chicken: Pat chicken dry and slice thinly across the grain. Season lightly with salt and pepper. This helps it brown and keeps it juicy.
  2. Make the sauce: In a bowl, whisk 1/4 cup tamari or coconut aminos, 1 tablespoon rice vinegar, 1–2 teaspoons keto sweetener, 1 teaspoon red pepper flakes (optional), and 1 teaspoon toasted sesame oil. Taste and adjust salt, sweetness, and heat.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon avocado oil.
  4. Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until browned and cooked through. Transfer to a bowl and repeat with the remaining chicken, adding more oil if needed.
  5. Sauté aromatics: Reduce heat to medium. Add a little oil if the pan looks dry. Add minced garlic, ginger, and the white parts of the green onions. Stir 30–45 seconds until fragrant.
  6. Cook the cabbage: Add shredded cabbage. Toss well to coat in the aromatics. Cook 4–6 minutes, stirring often, until the cabbage is crisp-tender and slightly wilted. Season with a pinch of salt.
  7. Combine and sauce: Return the chicken and any juices to the pan. Pour in the sauce. Toss to coat and let it bubble for 1–2 minutes, allowing flavors to meld.
  8. Finish and serve: Turn off the heat. Stir in the green onion tops and a drizzle of toasted sesame oil. Taste and adjust seasoning. Garnish with sesame seeds if you like. Serve hot.