Low Carb Chicken & Red Cabbage Stir Fry

A Low-Carb Chicken and Red Cabbage Stir Fry is exactly what your lunch/dinner menu has been looking for! Tasty ingredients pulled together in 35 to 40 minutes make this meal easy!

A Low-Carb Chicken and Red Cabbage Stir Fry is exactly what your lunch/dinner menu has been looking for! Tasty ingredients pulled together in 35 to 40 minutes make this meal easy!

Cashew Chicken and Red Cabbage Stir Fry is the perfect low-carb option you’ve been looking for!


I love dishes that are all made in one dish – especially when they are a colorful, flavorful stir fry. Typically I make my stir fry in a cast iron wok, however, I wanted to make it in a skillet that most people have in their own kitchen. Plus it’s easier to photograph!

The sauce of this recipe can be a little salty. If you are a more sensitive to salt, avoid adding any extra additional while cooking and just before serving. You can also look for salt-free ingredients to help control this as well. If you’re like my husband, feel free to grab that salt shaker and shake, shake, shake! But taste as you go, too.

If low carb isn’t a must-have for you, feel free to pair this stir fry with your favorite noodles or rice. I love the additional option of cauliflower by using the rice, but it can be customized to fit your personal needs. This is easy to divvy up into portion control dishes and grab for your lunch.

A Low-Carb Chicken and Red Cabbage Stir Fry is exactly what your lunch/dinner menu has been looking for! Tasty ingredients pulled together in 35 to 40 minutes make this meal easy!

Ingredients for Cashew Chicken and Red Cabbage Stir Fry:

  • Sugar-free peanut butter
  • Tamari or coconut aminos
  • Swerve sugar replacement
  • Rice wine vinegar
  • Toasted sesame oil
  • Sugar-free chili-garlic sauce
  • Olive oil
  • Boneless, skinless chicken breasts
  • Fresh ginger
  • Red cabbage
  • Broccoli florets
  • Orange bell pepper
  • Cashews
  • Cauliflower Rice

How to Make Cashew Chicken and Red Cabbage Stir Fry:

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.

Carefully wipe skillet with a thick, damp cloth and add one tablespoon 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 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!

MORE Low Carb Recipes:

Cashew Chicken & Red Cabbage Stir Fry

Cashew Chicken & Red Cabbage Stir Fry

Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

A Low-Carb Chicken and Red Cabbage Stir Fry is exactly what your lunch/dinner menu has been looking for! Tasty ingredients pulled together in 35 to 40 minutes make this meal easy!

Ingredients

Sauce Ingredients:

  • 2 Tablespoons sugar-free peanut butter, room temperature
  • ⅓ cup tamari or coconut aminos
  • 2 Tablespoons Swerve sugar replacement
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon toasted sesame oil 
  • 1 ½ teaspoons sugar-free chili-garlic sauce

Stir Fry Ingredients:

  • 2 Tablespoons olive oil, divided
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 Tablespoon fresh ginger, finely minced
  • 2 cups red cabbage, sliced thin
  • 1 cup broccoli florets, roughly chopped
  • 1 medium orange bell pepper, sliced thin
  • ⅓ cup roasted cashews, roughly chopped
  • 1 12-oz. bag cauliflower rice, steamed

Instructions

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.

Carefully wipe skillet with a thick, damp cloth and add one tablespoon 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 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!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 64mgSodium: 1087mgCarbohydrates: 24gFiber: 4gSugar: 15gProtein: 30g

This data was provided and calculated by Nutritionix on 6/29/2021

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A Low-Carb Chicken and Red Cabbage Stir Fry is exactly what your lunch/dinner menu has been looking for! Tasty ingredients pulled together in 35 to 40 minutes make this meal easy!

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