Start by slicing the chicken into thin, even strips so it cooks quickly and stays tender. Season lightly with salt and set aside. Core the cabbage, then slice it into long, thin ribbons. Mince the garlic and ginger finely so they blend into the stir-fry without overpowering. In a small bowl, whisk together the tamari, vinegar, sesame oil, optional sweetener, and chili garlic sauce or red pepper flakes until smooth. This sauce should taste savory with a slight tang and heat.

Heat a large skillet or wok over high heat until it’s almost smoking. Add 1–2 tablespoons of avocado oil, then lay the chicken in a single layer. Let it sit undisturbed for about a minute so the underside gets a nice sear. Stir and cook for 2–3 minutes more, just until the chicken is no longer pink. Remove the chicken to a plate so it doesn’t overcook.

Add the sliced onion to the same skillet (if you’re using it) and cook for 1–2 minutes until slightly softened. Add the minced garlic and ginger and stir quickly for 20–30 seconds, just until fragrant. These aromatics burn easily, so keep the heat controlled during this step.

Increase the heat back to high and add all the sliced cabbage to the pan. Spread it out as much as possible so it makes contact with the hot surface. Let it cook undisturbed for about a minute to develop some caramelized edges before stirring. Continue cooking for 5–7 minutes, stirring occasionally, until the cabbage becomes tender with golden, slightly charred spots. This browning is what gives the stir-fry its deep flavor without adding extra carbs.

Add the cooked chicken back to the skillet and toss it into the cabbage so everything mixes evenly. Pour the sauce you whisked earlier over the top and stir thoroughly to coat every piece. Let the mixture simmer for 1–2 minutes so the flavors come together. If you prefer a thicker, glossier sauce, add a very small amount of xanthan gum slurry (just ¼–½ teaspoon mixed into water). Stir well—it thickens fast.

Turn off the heat and sprinkle sliced scallions and sesame seeds across the top for freshness and crunch. Taste the stir-fry and adjust the seasoning if needed—a splash more tamari for saltiness, a dash of vinegar for brightness, or a bit more chili if you want heat.

Serve the stir-fry hot, either on its own or over keto-friendly sides like cauliflower rice, shirataki noodles, or even zucchini noodles. The flavors are bold enough to stand alone, but they also pair beautifully with light, low-carb sides that soak up the sauce.