Chicken & Cabbage Stir-Fry

Looking for a warming, energizing meal that’s easy to digest and perfect for Kapha season? This Chicken & Cabbage Stir-Fry is packed with bold spices that support digestion, balance heaviness, and keep you feeling light yet satisfied. Plus, it’s ready in under 30 minutes! If cabbage doesn’t sit well with you, swap it for spinach or Swiss chard—easy and delicious either way!

Why this recipe is good for us:

1️⃣ Turmeric 🌿 (Haridra)

Why it’s good for you:

• Boosts digestion 🔥 – Its bitter and pungent qualities help reduce Kapha stagnation and support Agni (digestive fire).

• Anti-inflammatory & immune-supportive 🛡️ – Known in Ayurveda as a natural detoxifier, turmeric clears toxins (Ama) and supports liver health.

• Balances all three doshas ⚖️ – Though especially good for Kapha & Pitta, it’s gentle enough for Vata when used in cooking.

2️⃣ Cumin Seeds 🌱 (Jeeraka)

Why it’s good for you:

• Ignites digestion 🔥 – Cumin is a powerhouse for enhancing Agni, making food easier to digest and preventing bloating.

• Reduces heaviness & congestion 🌫️ – Its warming nature helps clear excess Kapha, making it perfect for springtime.

• Supports detoxification 🧼 – Cumin reduces Ama (toxins) and stimulates the liver, helping the body process fats and proteins efficiently.

3️⃣ Ginger 🫚 (Shunthi – Dry Ginger or Ardraka – Fresh Ginger)

Why it’s good for you:

• The ultimate digestive aid 🌶️ – Ginger warms up digestion, fights bloating, and prevents sluggishness after meals.

• Clears Kapha mucus & congestion 🌀 – Its heating nature makes it excellent for melting Kapha stagnation, perfect for early spring.

• Improves circulation & energy ⚡ – Ginger stimulates blood flow, helps remove toxins, and keeps energy levels steady.

✨ Why this recipe is Ayurvedically balanced:
All three of these ingredients work together to create a meal that is light, warming, and energizing—exactly what we need to balance Kapha season.

🍽️ Chicken & Cabbage Stir-Fry (Light & Energizing)

This bold, flavorful dish is perfect for Kapha season—warming, easy to digest, and full of spices that ignite digestion. Plus, it’s ready in under 30 minutes!

Servings: 2-3 | Total Time: 25 min

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into thin strips

• 1 medium onion, chopped (preferably sweet variety)

• ½ head green cabbage, shredded (or substitute with spinach or Swiss chard if cabbage doesn’t sit well with you)

• 1 tbsp ghee or coconut oil

• 1 tsp cumin seeds

• 1 tsp turmeric

• ½ tsp black pepper

• ½ tsp chili flakes (optional)

• 1 tbsp fresh ginger, minced

• 2 cloves garlic, minced

• 1 tbsp coconut aminos or tamari

• Juice of ½ lime

• Fresh cilantro, for garnish

Instructions:

1. Heat ghee in a large pan over medium heat. Add cumin seeds and toast for 30 seconds.

2. Add chopped onion and cook for 2-3 minutes.

3. Add chicken and cook until lightly browned, about 5-7 minutes.

4. Stir in turmeric, black pepper, chili flakes, ginger, and garlic. Cook for another 2 minutes.

5. Add cabbage (or spinach/Swiss chard) and a splash of coconut aminos, stirring well. Cook until the greens soften and meld with the spices (cabbage: about 5-7 minutes, spinach/chard: about 2-3 minutes).

6. Finish with lime juice and fresh cilantro. Serve warm.

Note: If cabbage doesn’t sit well with you, swap it for spinach or Swiss chard—both are lighter and easier to digest while still complementing the warming spices of this dish.