Ingredients
1 lb (450g) ground chicken
4 cups shredded cabbage (green or napa)
1 cup shredded carrots
2 cloves garlic, minced
1 tbsp fresh grated ginger
2–3 tbsp soy sauce (gluten-free if required)
1 tbsp sesame oil
1/4 cup chopped green onions (white and green parts)
2 tbsp sesame seeds (toasted for garnish)
1 tsp cornstarch (optional, for thickening)
1 tbsp water (for cornstarch slurry)
2 tbsp vegetable oil (for cooking)
Instructions
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, breaking into small pieces with a spatula.
Add 1 tbsp sesame oil, then stir in garlic and ginger until fragrant.
Toss in cabbage, carrots, and 2 tbsp soy sauce. Cook for 5–7 minutes, until cabbage wilts but retains some crunch.
Mix cornstarch with 1 tbsp water (if using), and add to the skillet. Stir until sauce thickens slightly.
Top with green onions and toasted sesame seeds before serving.
Notes
Use low-sodium soy sauce to adjust salt content.
Substitute ground turkey for chicken if preferred.
Store leftovers in an airtight container for up to 3 days. Reheat gently to prevent overcooking the chicken.
For extra protein, add cubed tofu or shrimp.
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Table
- Method: Stir-frying
- Cuisine: Asian-inspired
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg