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Cabbage Stir Fry with Ground Chicken, Ginger, and Maple Soy Sauce Recipe

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3.9 from 14 reviews

This vibrant Cabbage Stir Fry features lean ground chicken, fresh cabbage, and a flavorful blend of garlic, ginger, and spices, all cooked quickly in a skillet for a healthy and satisfying meal. Perfect served over brown rice or noodles, it’s a quick and delicious way to enjoy a nutritious weeknight dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Low Fat

Ingredients

Spice Mixture

  • 5 cloves minced garlic (about 1 1/2 tablespoons)
  • 2 tablespoons minced fresh ginger
  • ½ teaspoon red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
  • 1/4 teaspoon ground cloves

Sauce

  • 4 tablespoons low sodium soy sauce (divided, plus additional to taste)
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons pure maple syrup

Main Ingredients

  • 1 small cabbage (about 1 to 1 1/2 pounds)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 pound ground chicken (or lean ground beef, ground pork, or ground turkey)
  • 2 cups shredded carrots (about 10 ounces or 4 medium carrots)
  • 1 small bunch green onions (finely chopped, about 6 small)
  • 1/2 cup fresh cilantro (leaves and tender stems, chopped)

Optional

  • Prepared brown rice or brown rice noodles (for serving)

Instructions

  1. Prep: Mince the garlic and ginger. Combine garlic, ginger, red pepper flakes, and cloves in a small bowl. In a separate bowl, whisk together 2 tablespoons soy sauce, rice vinegar, and maple syrup. Keep both mixtures nearby for cooking.
  2. Prepare Cabbage: Remove the stem end from the cabbage. Cut it in half through the stem, then cut each half into quarters. Slice each quarter crosswise into thin 1/8-inch strips. Set aside in a bowl.
  3. Brown Meat: Heat a large deep skillet, Dutch oven, or wok over medium-high heat. Add 1 tablespoon olive oil. When hot, add ground chicken and cook, breaking it up with a spoon. Stir in the remaining 2 tablespoons soy sauce. Continue cooking for about 5 minutes until meat is fully cooked and liquid has mostly evaporated. Transfer meat to a plate and keep skillet handy with lid.
  4. Sauté Vegetables: Add remaining 1 tablespoon oil to the skillet. Add cabbage and shredded carrots. Cook for 2 minutes, stirring occasionally, until cabbage just starts to wilt.
  5. Add Sauces and Spices: Pour in the soy sauce mixture and stir in the spice mixture. Cover skillet with a tight-fitting lid and cook over high heat for 1 minute, allowing cabbage to become fully wilted but still crisp, avoiding mushiness.
  6. Combine and Finish: Remove lid, stir in green onions, cilantro, and reserved cooked chicken. Cook for an additional 30 seconds to blend flavors and heat through. If cabbage is not tender enough, cook slightly longer, maintaining crisp tenderness.
  7. Serve: Serve hot, optionally over prepared brown rice or noodles. Add extra soy sauce to taste if desired.

Notes

  • You can substitute ground chicken with lean ground beef, pork, or turkey according to preference.
  • Adjust red pepper flakes based on your heat tolerance.
  • To keep the dish low-carb, omit rice or noodles and enjoy the stir fry on its own.
  • Use low sodium soy sauce to control salt content while maintaining flavor.
  • For a vegetarian version, substitute ground chicken with plant-based protein or extra firm tofu.

Find it online: https://cheftinaskitchen.com/cabbage-stir-fry-with-ground-chicken-ginger-and-maple-soy-sauce-recipe/