Low Carb Chicken & Red Cabbage Stir Fry
Healthy and easy to make delicious low carb chicken stir-fry that's way better than take-out
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!