Sweet Chili Chicken & Cabbage Stir Fry
Recipe by: Maggie Shaffer, Black Iron Nutrition Coach
This Sweet Chili Chicken and Cabbage Stir Fry is one of those recipes you’ll find yourself making on repeat. It’s simple, flavorful, and comes together fast—perfect for busy weeknights or easy meal prep. With a sweet and savory sauce, lean ground chicken, and crunchy veggies, it hits that perfect balance of high-protein and totally satisfying. Serve it over rice, pack it up for the week, and thank yourself later.
Ingredients:
2 scallions, diced with whites and greens separated.
2 ounces sweet Thai chili sauce
24 ml ponzu sauce
8 Tbsp sweet soy glaze
5 tsp rice wine vinegar
2 lbs lean ground chicken
2 tsp garlic powder
4 ounces shredded red cabbage
4 ounces shredded carrots
30 grams crispy fried onions
Instructions:
Dice scallions and separate whites from greens. Set aside.
Combine the sweet Thai chili sauce, ponzu sauce, sweet soy glaze and rice wine vinegar.
Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
Add chicken to the pan, press down firmly and sear undisturbed for 3 minutes. Season with salt, pepper and garlic powder.
Add whites of scallions to pork and cook for another couple of minutes, stirring to combine and cook the chicken through.
Add in cabbage and carrots, continuing to cook for 1-2 minutes.
Add sauce and cook until sauce thickens.
For meal prep, weigh the meat mixture and divide into 4 servings and serve over rice.
📹 Watch Coach Maggie make it step-by-step
Macros for 4 servings (without rice):
40g protein
37g carbohydrates
20g fat
