Chinese Chicken Stir-Fry Recipe
A simple stir-fry using chicken, Napa cabbage, and spices with coconut aminos, honey, and vinegar.
Servings: 6
Calories: 336kcal
Equipment
- Large skillet
Ingredients
- 4 chicken breasts
- 1 TBSP Chinese five spice (or ½ tsp each ground ginger garlic powder, salt, and pepper)
- 3 TBSP rice vinegar (or apple cider vinegar)
- 3 TBSP butter (or coconut oil, divided)
- 1 head Napa cabbage (or green cabbage)
- 1 red bell pepper
- 1 medium onion
- 2 TBSP sesame seeds
- ¼ cup coconut aminos
- ¼ cup honey (optional)
- ½ tsp sesame oil
Instructions
- Thinly slice the chicken.
- Place the chicken in a bowl and season with the Chinese five spice (or alternate spices) and the rice vinegar.
- Stir and let sit 5 minutes to marinate.
- In a large skillet, heat 1-2 tablespoons of butter or coconut oil over medium-high heat.
- Add the chicken and saute until cooked through and slightly brown.
- While the chicken is cooking, thinly slice the cabbage, bell pepper, and onion.
- Remove the chicken to a clean bowl.
- Add the remaining butter or coconut oil to the skillet and saute the sliced vegetables until slightly softened.
- While the vegetables are cooking, toast the sesame seeds in a small skillet on the stove over low heat until lightly browned and fragrant.
- Add the chicken back to the skillet and add the coconut aminos and honey, stirring to combine.
- Drizzle with sesame oil.
- Sprinkle the sesame seeds over the top and serve.
Notes
We like this stir-fry as is, but I do sometimes serve it over white rice or cauliflower rice. If you’re using rice, just start the rice cooking first and it’ll be ready with the stir-fry is done.
Nutrition
Serving: 1.5cups | Calories: 336kcal | Carbohydrates: 23g | Protein: 35g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 467mg | Potassium: 1022mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1322IU | Vitamin C: 69mg | Calcium: 165mg | Iron: 2mg