Recipe description
June 27, 2026
Chicken stir-fry with pointed cabbage
A gut-friendly chicken stir-fry featuring crisp pointed cabbage and fiber.
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- High fiber from pointed cabbage and vegetables supports gut health.
- Lean chicken provides protein with minimal saturated fat.
- Colorful produce and spices add polyphenols and flavor without excess sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, breast
300
gram
Pointed cabbage
200
gram
Bell Pepper
1
piece
Garlic
2
clove
Soy sauce
2
teaspoon
Oil, olive
1
tablespoon
Black pepper
1
teaspoon
Salt
1
teaspoon
Instructions
1
Slice the chicken breast into thin strips.
2
Chop the pointed cabbage and slice the bell pepper.
3
Heat olive oil in a wok over medium-high heat.
4
Add garlic and sauté for 30 seconds.
5
Add the chicken strips and cook until browned and cooked through, about 5-7 minutes.
6
Stir in the chopped cabbage and bell pepper; cook for an additional 3-4 minutes until vegetables are tender.
7
Add soy sauce, black pepper, and salt; stir to combine.
8
Serve hot as a main dish.
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Nutrition
320 kcal
Calories
26 g
Protein
18 g
Carbohydrates
6 g
Fiber
8 g
Sugar
12 g
Fat
2 g
Saturated fat
0.7 g
Salt
FAQ
Is this chicken stir-fry with pointed cabbage a lean, low-fat meal?
Yes—it's built around lean chicken and cabbage; you can reduce the oil further if desired.
How long does it take to prep and cook?
Approximately 20–30 minutes from start to finish.
What is pointed cabbage, and how is it used here?
Pointed cabbage is a slender, mild, crisper variety; it's shredded for the stir-fry.
Can I customize the spices and flavors?
Yes—use spices you love; start with a simple base and add chili, garlic, or ginger to taste.
Can I swap the chicken for another protein or make it vegetarian?
Yes—turkey, pork, or firm tofu/tempeh work well.
Is this recipe gluten-free?
It can be gluten-free if you use gluten-free soy sauce or tamari and avoid heavy sauces.
How should I store leftovers?
Refrigerate in an airtight container for 1–3 days; reheat gently on the stove or microwave.
What other vegetables go well with this dish?
Carrot, bell pepper, onion, snap peas, broccoli, or mushrooms pair nicely.
How can I increase the fiber or make it more filling without heavy sauce?
Add more vegetables and serve with whole grains like brown rice or quinoa; you can also add edamame or beans.
Do I need to marinate the chicken?
Not required—briefly seasoning or a short marinade can boost flavor, but it cooks quickly without it.
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