Chicken Stir-fry with Cabbage and Rice
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Chicken Stir-fry with Cabbage and Rice

Submitted by: Kayleigh

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 4

Diner tonight. Have made this a number of times and it's Always delicious and something my family looks forward to. :) *Use a little less rice or cabbage if you want a lower carb count*


  • 1 c. rice, long grain & wild, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 clove garlic, fresh, organic
  • 1 lbs. chicken breast, skinless, organic, free-range
  • 3 green onion, fresh, organic
  • 1 med. bell pepper, red, fresh, organic
  • 1/2 sml. cabbage, fresh, organic
  • 1 c. chicken broth, organic, free-range
  • 2 tbs. soy sauce, wheat-free, organic
  • 1 tbs. arrowroot powder, organic
  • 2 tsp. ginger, fresh, organic


Prepare your rice according to the package directions. Use less rice if you want the carb count to be lower

Meanwhile, in a large skillet, heat oil and garlic over medium high heat until hot. Add chicken and green onions, and cook for 5-6 minutes, or until chicken is well browned and loses its pink color. Stir frequently. Transfer mixture to a medium bowl.

To the same skillet, add red pepper, cabbage, and 1/4 cup chicken broth. Stir to combine. Cover skillet and cook vegetables over medium heat; about 5 minutes until tender-crisp. Stir occasionally. Transfer vegetables to bowl with chicken.

In a cup, stir soy sauce, arrowroot powder, ginger and the remaining 3/4 cup broth.

Add the broth mixture to the skillet and heat to boiling over high heat. Boil for 1 minute. Remove skillet from heat and stir chicken and vegetables into hot broth mixture.

Serve with (or over) rice.

Makes 4 servings

Change up the veggies if you'd like. If I don't have green onions, I will usually just use red onions sliced thinly. Mushrooms are good with this too.