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.
Total Carbs: 10.05g
Net Carbs: 7.45g
*Source: HappyForks.com recipe analyzer
This information is provided for entertainment purposes only and is not to be construed as medical advice.
Please Note: Nutritional information for this recipe is an approximation because some of the ingredients listed may not be included in the HappyForks.com ingredient database exactly as described here.
Special ingredient mentioned:
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Low Carb Chicken And Cabbage Stir Fry
- 2 tbsp sugar-free peanut butter, room temperature
- 1/3 cup tamari or coconut aminos
- 2 tbsp Swerve sugar replacement
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 1/2 tsp sugar-free chili-garlic sauce
Stir Fry Ingredients:
- 2 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp fresh ginger, finely minced
- 2 cup red cabbage, sliced thin
- 1 cup broccoli florets, roughly chopped
- 1 medium orange bell pepper, sliced thin
- 1/3 cup roasted cashews, roughly chopped
- 1 12-oz. bag cauliflower rice, steamed
- 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.
- 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.
- Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
- 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 2-3minutes.
- 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.
- Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!
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Last update on 2021-01-21 / Affiliate links / Images from Amazon Product Advertising API