Spicy Keto Asian Cabbage Stir-Fry

This Spicy Keto Asian Cabbage Stir-Fry combines the savory flavors of the East with the principles of a low-carb, high-fat diet, creating a delectable and easy-to-make meal that will satisfy your cravings without compromising your dietary goals.

Course Dinner

Cuisine Asian

Keyword Keto Cabbage Recipe, Keto Stir Fry, Low-Carb Asian Cabbage, Spicy Keto Dinner

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 300kcal

Equipment

Skillet or Wok
Cutting board
Chef’s knife
Measuring spoons and cups

Ingredients

1 medium head cabbage about 2 pounds or 900g, thinly sliced
2 tbsp coconut oil 30 ml
1 medium onion about 150g, thinly sliced
3 cloves garlic minced
1 tbsp fresh ginger 14g, grated
1 pound boneless skinless chicken thighs 450g, cut into bite-sized pieces
1 red bell pepper about 150g, julienned
2 tbsp soy sauce or tamari gluten-free if necessary, 30 ml
1 tbsp sesame oil 15 ml
1 tbsp rice vinegar 15 ml
1-2 tsp red pepper flakes adjust to taste, 5-10g
1 tsp ground black pepper 2g
Salt to taste
Green onions for garnish
Sesame seeds for garnish

Instructions

Prepare Ingredients: Begin by slicing the cabbage and onion thinly, mincing the garlic, grating the ginger, cutting the chicken into bite-sized pieces, and juliennening the red bell pepper. Set aside.
Heat Oil: In a large skillet or wok, heat the coconut oil over medium-high heat.
Cook Chicken: Add the chicken pieces to the skillet and season with salt and black pepper. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the onion, garlic, and ginger. Stir-fry for a couple of minutes until the onions are translucent.
Add Cabbage and Pepper: Add the sliced cabbage and red bell pepper to the skillet. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.
Combine and Season: Return the chicken to the skillet with the vegetables. Pour in the soy sauce or tamari, sesame oil, and rice vinegar. Add red pepper flakes and adjust for spiciness as desired. Stir well to combine all the ingredients and cook for an additional 2-3 minutes.
Garnish: Serve hot, garnished with green onions and sesame seeds.

Notes

If you are gluten-sensitive, ensure that you use a gluten-free soy sauce alternative like tamari.

Adjust the level of heat by increasing or decreasing the amount of red pepper flakes.

This dish can be customized with additional keto-friendly vegetables like mushrooms or zucchini.

Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

Nutrition