Chicken Cabbage Stir Fry

🍗 Chicken Cabbage Stir-Fry

Serves: 2
Prep: 10 minutes
Cook: 15 minutes

Ingredients

• 250 g boneless, skinless chicken breast, thinly sliced
• 3 cups shredded cabbage
• 1 small bell pepper, sliced
• 1 small carrot, thinly sliced (optional; keep portion modest)
• 1/2 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp low-sodium soy sauce
• 1 tsp vinegar or lemon juice
• 1 tsp sesame oil or olive oil
• 1/4 tsp black pepper
• Chili flakes or green chili, to taste
• 2–3 tbsp water as needed

Method

1. Heat the oil in a large pan or wok over medium-high heat.
2. Add chicken, black pepper, and a little chili. Stir-fry for 5–7 minutes, until cooked through.
3. Add garlic and ginger and cook for about 30 seconds.
4. Add onion and bell pepper; stir-fry for 2–3 minutes.
5. Add cabbage and carrot. Cook for another 4–5 minutes, keeping the cabbage slightly crisp.
6. Add soy sauce and vinegar/lemon juice. Toss everything together for 1–2 minutes.
7. Taste and adjust chili, pepper, or vinegar. Avoid adding extra salt.

🩺 Diabetes-friendly tips

• Skip rice or noodles if you’re keeping the meal particularly low-carb. If you want a carbohydrate, use a small portion of brown rice or another high-fiber option.
• Use more cabbage and chicken rather than increasing the carrot or onion.
• Choose low-sodium soy sauce and avoid sweet chili sauce, honey, or sugary stir-fry sauces.
• Pairing the meal with protein, fiber, and non-starchy vegetables can help make the carbohydrate portion more manageable.

Approximate per serving (without rice): 300–350 calories, 35–40 g protein, and roughly 12–18 g total carbohydrate, depending on the vegetables and exact ingredients.