Low Carb Chicken and Red Cabbage Stir Fry

Low Carb Chicken and Red Cabbage Stir-Fry

Quick, easy and filling this Low Carb Chicken and Red Cabbage Stir-Fry is perfect for busy weeknights. Cashews provide a satisfying crunch while vegetables and a simple sauce create an addictive flavor.

If there’s one thing I love during the week, its recipes I can pull together quickly and easily. This low carb stir fry is one of them.

It comes together in just over half an hour, with a homemade stir fry sauce, chunks of chicken breast, and lots of vegetables.

Since this is packed with vegetables and chicken, turning it low carb wasn’t difficult at all. Just a few swaps in the sauce and it was good to go.

The main culprit in a stir-fry is the rice it’s served over, so I simply swapped that out for cauliflower rice! An extra serving of vegetables and almost no carbs!

This chicken and red cabbage stir fry is so packed with flavor that I’ve found it an easy way to sneak extra vegetables into meals – everyone is so impressed with the flavor that they don’t even notice all the vegetables.

Cabbage is great because it’s super low calorie but also very filling.

Be sure not to overcook it in this recipe, unless you like it soft – personally, I prefer it with a little crunch remaining!

📋 Ingredient Notes

This low carb stir fry uses standard stir fry ingredients, with some sugar-free substitutions and coconut aminos in place of soy sauce to keep this low carb.

For the Sauce:

• Sugar-free peanut butter – You’ll want this at room temperature, not chilled.

• Tamari or Coconut Aminos – Coconut aminos is a soy sauce replacement for that Tamari flavor.

• Swerve – Or your preferred sugar replacement

• Rice wine vinegar & toasted sesame oil – Traditional Asian cooking ingredients that add tang and depth to the flavor.

• Sugar-free Chili-Garlic Sauce – This is my favorite sugar free chili garlic sauce, but you can use any sugar-free chili-garlic sauce.

For the Stir Fry:

• Chicken – I use boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs.

• Fresh ginger – Adds a bit of zing and lots of flavor to the stir fry.

• Red cabbage – Cabbage is great for low carb recipes because it’s so filling while being low in calories.

• Broccoli – Fresh or frozen (thawed) broccoli works.

• Orange bell pepper – You can also use red bell pepper.

• Roasted cashews – Add crunch to the stir fry.

• Cauliflower rice – The low-carb, healthy alternative to serving stir fry over rice.

📖 How to Make Low Carb Chicken & Red Cabbage Stir Fry

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.

1. 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.

3. Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.

4. 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 2-3 minutes.

5. 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.

6. Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!

🥘 Can I use other vegetables in my stir fry?

Absolutely. The more vegetables, the better!

You can add carrots, mushrooms, cauliflower, sprouts (wait til the end), water chestnuts, or even zucchini.

The great thing about stir-fry is how customizable it is. It’s a great opportunity to use whatever vegetables you have on hand.

How to Store Leftovers

Leftover low carb stir fry should be stored in an airtight container in the fridge. It will last for 3 to 4 days in the fridge.

I prefer to reheat quickly on the stove top though you can easily pop it in the microwave too, which makes it great for work lunches!

💭 Frequently Asked Questions

Nutritional Information:

Carbs/Serving:

• Total Carbs: 10.05g
• Fiber:  2.6gNet Carbs: 7.45g

Calorie Breakdown:

• Protein: 38%
• Fat: 49%
• Carbohydrates: 14%

🐓 Other Chicken Recipes

• Keto Chicken Thighs with Mushroom Sauce
• Roasted Lemon Chicken with Vegetables
• Instant Pot Chicken Masala

👩🏻‍🍳 Printable Low Carb Chicken and Red Cabbage Stir Fry

Low Carb Chicken and Red Cabbage Stir Fry