Keto-Friendly Chinese Chicken Cabbage Stir-Fry

Keto-Friendly Chinese Chicken Cabbage Stir-Fry

Ingredients

• 1 tbsp  butter (or use coconut oil or avocado oil for a keto-friendly fat)
• 1 medium onion, sliced (use 1/4 medium onion to reduce carbs)
• 2 cloves garlic, minced
• 1/2 head green cabbage, shredded
• 2 chicken breasts, thinly sliced
• 1/2 jalapeño pepper, finely diced
• 1 orange pepper, diced (optional, or reduce quantity to 1/4 to lower carbs)
• 1/2 cup chicken stock (use low-sodium, no sugar added)
• 2 tbsp  oyster sauce (check label for sugar content, or use reduced-sugar version)
• 1 tbsp soy sauce (or use tamari or coconut aminos for a gluten-free, keto option)
• Pinch of salt and pepper, to taste

Instructions

Step 1: Prepare the Ingredients

1. Thinly slice the chicken breasts into strips.
2. Slice the onion and orange pepper (if using), mince the garlic, and finely dice the jalapeño pepper.
3. Shred the green cabbage.

Step 2: Cook the Chicken

1. In a large skillet or wok, melt the butter (or oil) over medium-high heat.
2. Add the sliced chicken breasts to the skillet and season with a pinch of salt and pepper.
3. Stir-fry the chicken until it is cooked through and lightly browned, about 5-7 minutes.
4. Transfer the cooked chicken from the skillet and set it aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add the sliced onion (use a smaller portion) and cook until it begins to soften, about 3 minutes.
2. Add the minced garlic and diced jalapeño pepper, and cook for another minute, stirring frequently.
3. Add the shredded cabbage and diced orange pepper (if using) to the skillet.
4. Pour in the chicken stock and stir to combine.

Step 4: Add the Sauces

1. Add the oyster sauce and soy sauce (or tamari/coconut aminos) to the skillet, stirring well to ensure the vegetables are evenly coated.
2. Continue to cook for 5-7 minutes, or until the cabbage is tender but still slightly crisp.

Step 5: Combine and Serve

1. Return the cooked chicken to the skillet, mixing it with the vegetables and sauce.
2. Cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld together.
3. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6: Serve

1. Transfer the stir-fry to a serving dish.
2. Serve hot, either on its own or over a bed of cauliflower rice or zoodles (zucchini noodles) for a keto-friendly option.

Notes:

• Onions and Peppers: Both onions and orange peppers contain more carbs than other keto vegetables. Reducing their quantities or omitting the orange pepper can help lower the carb count.
• Sauces: Check the labels on oyster sauce and soy sauce to ensure there are no added sugars. Using tamari or coconut aminos can also reduce the carb content.
• Cauliflower Rice/Zoodles: Replacing regular rice or noodles with cauliflower rice or zoodles is a great way to keep the dish low in carbs.