One-Pot Chickenand Cabbage Stir Fry

Marinate the chicken

1. 1

   Toss the chicken thighs with flaky sea salt, garlic powder, ginger powder, black pepper, 1 tsp olive oil, and 1 tbsp coconut aminos. Let sit briefly while you prepare the vegetables.

Prepare the vegetables

2. 2

   Chop the green onions, separating the whites from the greens, and cut the cabbage into bite-size pieces. Finely grate fresh ginger and mince the garlic cloves.

Sear the chicken

3. 3

   Heat a large pot over medium‑high heat. Add the chicken and sear until fully cooked through, about 5‑7 minutes. Remove the chicken and set aside.

4. 4

   Sauté aromatics and cook cabbage: In the same pot, add 1 tbsp olive oil. Sauté the white parts of the green onions, grated ginger, and minced garlic until fragrant, about 1 minute. Add the cabbage, stir quickly, then add a splash of water or bone broth. Cover and steam for 4‑5 minutes until the cabbage begins to soften.

Season the cabbage

5. 5

   Uncover and stir in the remaining 2 tbsp coconut aminos, sea salt to taste, black pepper to taste, and optional allulose. Cook uncovered for another 2 minutes.

Combine and finish

6. 6

   Return the cooked chicken to the pot along with the green onion greens. Increase heat to high and cook until most of the liquid evaporates and the cabbage is tender, about 3‑4 minutes. Drizzle with 0.25 tsp sesame oil, mix well, and garnish with sesame seeds and additional green onion greens before serving.