Chicken and Cabbage Stir-fry
A quick and healthy stir-fry featuring tender chicken and crisp cabbage in a savory, low-sodium ginger-garlic sauce. Served over fluffy white rice, it's a perfect weeknight meal that's both satisfying and kidney-friendly.
For 4 servings
Cook the white rice.
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 3.5 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
TIPKeeping the lid on while the rice rests helps it steam perfectly, making it light and fluffy.Prepare the stir-fry ingredients.
While the rice cooks, cut the chicken into thin, bite-sized strips. Finely shred the cabbage, and mince the garlic and ginger. Thinly slice the scallions for garnish.
Stir-fry the chicken and aromatics.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken strips and cook until lightly browned and cooked through, about 3-4 minutes.
- Add the minced garlic and ginger, and stir-fry for another 30 seconds until fragrant.
TIPDon't overcrowd the pan. If needed, cook the chicken in two batches to ensure it sears rather than steams.Wilt the cabbage and create the sauce.
- Add the remaining 2 tablespoons of vegetable oil and the shredded cabbage to the skillet.
- Stir-fry for 4-5 minutes, until the cabbage is crisp-tender.
- Pour in the coconut aminos and stir everything to combine well. Cook for 1 more minute.
Assemble and serve.
Remove the skillet from the heat. Stir in the toasted sesame oil and black pepper. Divide the cooked rice among four bowls and top with the chicken and cabbage stir-fry.
Garnish and enjoy.
Sprinkle the sliced scallions over each bowl before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, you can marinate the chicken strips in 1 tablespoon of coconut aminos and a pinch of pepper for 10 minutes before cooking.
- 2Ensure your pan is hot before adding ingredients for a proper stir-fry that keeps vegetables crisp.
- 3If the stir-fry looks too dry, add a tablespoon or two of water to create a bit more sauce.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Vegetarian
Replace the chicken with 200g of firm, pressed tofu, cubed. Note that tofu has different nutritional values and may not be suitable for all kidney-friendly diets.
low carbLow carb
Serve the stir-fry over cauliflower rice instead of white rice to significantly reduce the carbohydrate content.
quickQuick
Use a bag of pre-shredded coleslaw mix (cabbage and carrots) to save on prep time.
kid friendlyKid friendly
Add some finely diced carrots along with the cabbage for a touch of sweetness and color.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality lean protein, essential for muscle maintenance and repair, with lower phosphorus content compared to other meats.
Low in Sodium
By using coconut aminos instead of traditional soy sauce, this recipe significantly reduces sodium intake, which is beneficial for blood pressure and kidney health.
Rich in Vitamin C & K
Cabbage is an excellent source of Vitamin C, an antioxidant that supports the immune system, and Vitamin K, which is important for bone health.
Frequently asked questions
Yes, this version is very healthy. It's packed with lean protein and vegetables, and uses coconut aminos to keep the sodium content very low, making it suitable for heart-healthy and kidney-friendly diets.