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
- 1 tablespoon coconut oil plus a little extra added later
- 400 g chicken breast or thigh meat sliced into thin strips (bite-size, ~08. lb.)
- 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 Napa cabbage 1/2 medium cabbage, sliced
- 250 g broccoli or broccoli florets, about 10-12 broccolini stems / 0.5 broccolini
- 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!
Nutrition
Calories: 414kcal | Carbohydrates: 22g | Protein: 48g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 1720mg | Potassium: 1542mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7216IU | Vitamin C: 148mg | Calcium: 176mg | Iron: 2mg
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