Chicken Cabbage Stir Fry

I love a good weeknight stir fry! It’s a simple and delicious meal that you can throw together quickly and switch around each time you make it. I had a bunch of produce that I wanted to use so I made this using cabbage as the base and it was DELISH! Cabbage was one of those things growing up that my mom would always feed us and I never really loved it. I guess she gave it to me enough to now I loveee it. I think she always made hers by steaming it, some spices, and whatever else that made it somewhat tasty haha

Anyways, this dish makes a bunch so it’s perfect for leftovers or even prepping for the week! You know that I love meals that I can use in a variety of ways so this is definitely one of those. Another great way is to get the big butter lettuce leaves and fill them up with this mixture as a wrap of sorts.

It’s important for me to find meals that fuel me and don’t require a ton of time to prep. If you’re wanting to simplify your meals, this is definitely a great option. Along with many others that I’ve shared. I hope you love it!


  • 1 package of organic chicken tenders (6-7 chicken tenders)
  • 3 cups chopped cabbage
  • 1 ½ cups shredded Brussel sprouts
  • 1 cup chopped yellow onion
  • ½ cup shredded carrots
  • 1 cup snap peas
  • 2 cups broccoli
  • 2 garlic cloves (minced)
  • 4 tbsp coconut aminos (I used this one)
  • 2 tbsp sesame oil
  • ½ tsp ginger (minced)
  • ½ tsp onion powder, ½ tsp garlic powder, sea salt & pepper


  1. In one pan, add 1 tbsp sesame oil on medium to low heat
  2. Cut chicken tenders into cubes as nuggets and add to pan.
  3. Add in ½ tsp onion powder, ½ tsp garlic powder, sea salt & pepper to the chicken. Saute chicken on medium to low heat until completely cooked through.
  4. In separate pan, add 1 tbsp sesame oil, minced garlic and minced ginger. Add in all veggies: chopped cabbage, broccoli, Brussel sprouts, onion, snap peas, & sea salt/pepper and let it saute on medium heat.
  5. Once the veggies have cooked for a few minutes, add in the cooked chicken.
  6. Add 4 tbsp coconut aminos. Adjust to taste if you want to add more.
  7. Serve & top with red pepper flakes and green onion. Enjoy!

Talk soon, Taylor.

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