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Chicken Cabbage Stir-Fry ( Paleo, Whole30, Gluten-free)

Quick & Easy Chicken Cabbage Stir Fry

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main
  • Method: Stir-Fry
  • Cuisine: Asian

Description

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.


Ingredients

Scale

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 1012 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


Instructions

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!


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