Are you looking for a healthier alternative to Asian take-out? Well, look no further! This low-carb Chicken & Red Cabbage Stir Fry is delicious and easy to make. You only need a few simple ingredients, and it's perfect for a quick weeknight meal. Plus the dish is packed with nutrients and healthy antioxidants.
Why Stir-Fry?
Stir-fries are easy, quick, and a beautiful way to use up vegetables sitting in your fridge. You can stir fry just about any vegetable, but this easy low-carb chicken & Red Cabbage stir fry comes together in just 20 minutes for a delicious, healthy meal that's perfect for busy weeknights.
Featuring a Tamari or coconut aminos sauce alongside a colorful medley of broccoli, red cabbage, and orange bell pepper, this stir-fry is packed full of flavors you'll love.
Serve it as is or over a bed of white or brown rice or even better if you want to eat low-carb, cauliflower rice. If you like a bit of heat drizzle some Chili-Garlic sauce on top.
This healthy recipe only takes 20 minutes to make and has an amazing flavor that's way healthier than take-out!
So why not give it a try? You won't be disappointed.
Low Carb Chicken & Red Cabbage Stir Fry

Tip: Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.
Prep time: 20 minutes
Cook time: 15-20 minutes
Serves: 6
Sauce Ingredients:


2 T. sugar-free peanut butter, room temperature
1/3 c. tamari or coconut aminos
2 T. Swerve sugar replacement
2 T. rice wine vinegar
1 T. toasted sesame oil
1 ½ t. sugar-free chili-garlic sauce
Link here for Chili-Garlic SauceÂ
Stir Fry Ingredients:


2 T. olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 T. fresh ginger, finely minced
2 c. red cabbage, sliced thin
1 c. broccoli florets, roughly chopped
1 medium orange bell pepper, sliced thin
1/3 c. roasted cashews, roughly chopped
1 12-oz bag cauliflower rice, steamed
Low Carb Chicken & Red Cabbage Stir-fry Directions:
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(also see recipe printout option below)
- 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.
- Â Carefully wipe the skillet with a thick, damp cloth and add one tablespoon of 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.
- Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
- Add the 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.
- 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.
- Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!
Low Carb Chicken & Red Cabbage Stir Fry
Ingredients
Sauce Ingredients
- 2 tbsp Sugar-free peanut butter, room temperature
- 1/3 cup Tamari or Coconut Aminos
- 2 tbsp Swerve Sugar replacement
- 2 tbsp Rice wine vinegar
- 1 tbsp Toasted sesame oil
- 1 1/2 tsp Sugar-free chili-garlic sauce
Stir-Fry Ingredients
- 2 tbsp Olive oil, divided
- 1 lb Boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp Fresh ginger, finely minced
- 2 C Red cabbage, sliced thin
- 1 C Broccoli florets, roughly chopped
- 1 medium Orange bell pepper, sliced thin
- 1/3 C Roasted cashews, roughly chopped
- 1 12 oz Bag Cauliflower rice, steamed
Instructions
- Add all the sauce ingredients 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.
- Carefully wipe the skillet with a thick, damp cloth and add one tablespoon of olive oil. Add the chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.
- Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.
- Add remaining olive oil to the skilled 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.
- 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.
- Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!
Low Carb Chicken & Red Cabbage Stir Fry Nutritional Information:*
Carbs/Serving:
Total Carbs: 10.05g 
Fiber: 2.6g
Net Carbs: 7.45g
Calorie Breakdown:
Protein: 38%
 – Fat: 49%
- Carbohydrates: 14%
*Source: HappyForks.com recipe analyzer

This information is provided for entertainment purposes only and is not to be construed as medical advice.
Please Note: Nutritional information for this recipe is an approximation because some of the ingredients listed may not be included in the HappyForks.com ingredient database exactly as described here.
