Paleo & Gluten Free Chicken Cabbage Stir Fry

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This quick and easy chicken cabbage stir-fry is a great weeknight meal. It’s healthy, nutritious, gluten-free, paleo and Whole30 friendly.


You’ll Need:


  • 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)
  • 250 g / 0.5 broccolini or broccoli florets (about 10-12 broccolini stems)
  • 2 cloves garlic, finely diced
  • 1 teaspoon fish sauce
  • 1 large carrot, sliced
  • ½ teaspoon sea salt
  • ¼ 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)
  • 3½ tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
  • Juice of ½ lime (or 2 tablespoons, lemon juice can also be used)
  • 1 teaspoon sesame oil


Instructions:


  1. 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.
  2. Place the pan back over high heat and add another teaspoon of coconut oil. 
  3. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. 
  4. 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. 
  5. Cook all together for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!


Source: eatdrinkpaleo.com.au

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