This quick and easy chicken cabbage stir-fry is a great midweek dinner meal. It’s healthy, nutritious, gluten-free, paleo, low-carb and Whole30-friendly.
I know how much you guys love quick and easy meals, so today I am sharing my snappy chicken cabbage stir-fry recipe. I often make this with my pre-made stir-fry sauce, which saves me even more time, but this recipe will list all the ingredients you need to whip this up in less than 20 minutes.
In this recipe, I am using coconut aminos in the stir-fry sauce, which is a paleo and Whole30-friendly version of soy sauce made from coconut sap. Learn more about coconut aminos here. You can usually find this sauce online or at your local health food store, or you can use Tamari wheat-free, gluten-free soy sauce.
Napa cabbage is also known as Chinese cabbage or wombok. Its leaves are lighter and more tender than regular cabbage, so it cooks quickly and is lovely raw in salads. It has a milder, sweeter and less peppery flavour compared to regular white cabbage. You can often find it in the supermarkets and definitely at an Asian grocer, but regular white cabbage is absolutely fine to use as well. I like to buy a whole Napa cabbage and use up the green, outer leaves in an Asian salad and the thicker, whiter parts in a stir-fry.
You can throw in other vegetables like zucchini, cauliflower or other Asian greens and of course, chicken can be subbed with other meat or plant-based protein of choice. Enjoy and let me know in the comments if you liked it!
This quick and easy chicken cabbage stir-fry is a great weeknight meal. It’s healthy, nutritious, gluten-free, paleo, low-carb and Whole30 friendly.
1 tablespoon coconut oil (plus a little extra added later)
400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
1/2 teaspoon sea salt
1/4 teaspoon white pepper (black is fine too, but white is more Asian in flavour)
1 teaspoon grated ginger
3 cups sliced Napa cabbage (1/2 medium cabbage)
250 g / 0.5 broccolini or broccoli florets (about 10–12 broccolini stems)
1 large carrot, sliced
2 cloves garlic, finely diced
1 teaspoon fish sauce
3 1/2 tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
Juice of 1/2 lime (or 2 tablespoons, lemon juice can also be used)
1 teaspoon sesame oil
Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently.
Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. Cook all together for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!