Japanese Keto Chicken & Cabbage Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 40 min · Chicken · dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 lb (450g) boneless skinless chicken thighs
• 4 cups shredded green cabbage
• 1 1/2 tbsp soy sauce (or coconut aminos for keto)
• 1 tbsp sesame oil
• 2 garlic cloves
• 1 inch piece ginger root
• 1 green onions
• 1/4 tsp red pepper flakes (optional)

Method (tap to check — screen stays awake)

1. Slice chicken thighs into thin strips. Mince garlic and ginger. Chop green onions finely. Shred the cabbage.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 8-10 minutes.
3. Add minced garlic and ginger to the skillet; cook for 1 minute until fragrant.
4. Add shredded cabbage to the skillet, stirring well. Cook for 5-7 minutes until cabbage is tender but still crisp.
5. Pour soy sauce (or coconut aminos) over the mixture, stirring to combine. Cook for another 2-3 minutes to allow flavors to meld.
6. Sprinkle red pepper flakes if using, and garnish with chopped green onions.
7. Serve hot, dividing into four portions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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