Chicken and Cabbage Stir Fry
A quick and flavorful stir fry made with shredded chicken, cabbage, bell pepper, onion, jalapeño, and garam masala—perfect for a nutritious, 15-minute dinner.
6 Servings
Ingredients
- 4 cups shredded cooked chicken
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 medium head of cabbage chopped
- 1 red bell pepper thinly sliced
- 1 jalapeño deseeded and finely chopped
- 2 teaspoons garam masala
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Heat the oil
- In a large skillet or wok, heat the olive oil over medium-high heat until shimmering.
Sauté the onion
- Add the chopped onion and sauté for 2–3 minutes, or until it begins to soften and turn translucent.
Cook the peppers
- Stir in the sliced red bell pepper and chopped jalapeño. Continue cooking for 3–4 minutes, until the vegetables have begun to soften slightly.
Add the cabbage and chicken
- Add the chopped cabbage and shredded chicken to the skillet. Toss to combine evenly with the sautéed vegetables.
Season and simmer
- Sprinkle the garam masala over the mixture, then season with salt and pepper to taste. Stir to combine. Cover the skillet and allow the mixture to cook for 5–7 minutes, or until the cabbage is tender but not overly wilted.
Serve
- Remove from heat. Serve hot, either on its own or over a bed of steamed rice or noodles, as desired.
Notes
This recipe is naturally gluten-free when using unseasoned, plain cooked chicken and pure spices. To ensure full compliance, confirm that your garam masala and any pre-cooked chicken are certified gluten-free. Avoid soy sauce or store-bought sauces unless clearly labeled gluten-free.