Crisp, handheld cups are a perfect spring and summer meal, but fragile lettuce can fall apart the moment you take a bite. For a sturdier, crunchier option, I love using Savoy cabbage leaves. Their texture holds up beautifully and they make an excellent vessel for this chopped chicken filling. These Chopped Chicken Cabbage Cups are quick to prepare, full of flavor, and ideal for warm-weather dinners or meal prep.
This recipe is essentially a quick stir-fry made with simple ingredients that deliver big flavor. Tender, savory chicken is tossed with green onions, mushrooms, garlic, and fresh ginger, then finished with a touch of toasted sesame oil and coconut aminos for a balanced, slightly sweet-savory sauce. Serve the mixture spooned into individual cabbage leaves for a fun, low-carb alternative to tacos or sandwiches.
If Savoy cabbage is unavailable, crisp lettuce leaves (such as Boston or butter lettuce) can work in a pinch. I recommend avoiding dense regular cabbage for wrapping—its leaves are usually too thick to fold comfortably. For a fast wok or skillet, a carbon-steel wok performs wonderfully for high-heat stir-frying; it browns the chicken quickly and helps develop a deep, savory flavor.
These cabbage cups are great for easy weeknight dinners, casual gatherings, or a light lunch. They also store well: keep the cooked filling chilled in an airtight container for up to 3 days, and separate the cabbage leaves so they stay crisp until ready to serve.
Chopped Chicken Cabbage Cups
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Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, trimmed and cubed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp tapioca starch (or arrowroot starch)
- 1 tbsp coconut aminos
For the Stir-Fry:
- 2 tbsp avocado oil (or other high-heat oil)
- 4 green onions, cut into 1/4-inch pieces
- 1 cup baby bella mushrooms, loosely chopped
- 2 cloves garlic, finely chopped
- 1/2 inch knob of ginger, peeled and finely grated
- 1/2 tsp toasted sesame oil
- 1 tbsp coconut aminos
- 1/2 tsp crushed red pepper flakes (optional)
- 1 head savoy cabbage leaves, separated and rinsed (for serving)
Instructions
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Trim any excess fat from the chicken thighs and discard. Cut the chicken into small, even 1/2-inch cubes to ensure quick, uniform cooking.
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In a large bowl, combine the cubed chicken with the kosher salt, black pepper, tapioca starch (or arrowroot), and 1 tablespoon of coconut aminos. Toss until the pieces are evenly coated. The starch helps create a light crust that keeps the chicken juicy.
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Heat a large wok or heavy skillet over medium-high heat and add the oil. Once the oil is hot and just beginning to shimmer, add the chicken in a single layer — work in two batches if necessary so the chicken can brown instead of steam. Cook until golden brown and just cooked through, about 4–6 minutes per batch depending on size.
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Return all the chicken to the wok. Add the green onions, mushrooms, garlic, grated ginger, toasted sesame oil, and the remaining tablespoon of coconut aminos. If you like heat, sprinkle in the crushed red pepper flakes. Stir and cook for 2–3 minutes more, until the mushrooms are tender and the aromatics are fragrant.
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Remove the wok from the heat. Spoon the chopped chicken mixture into individual cabbage leaves and serve immediately while hot. Garnish with extra green onion or sesame seeds if desired. Enjoy!
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Alex Snodgrass
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