This quick and easy chicken cabbage stir-fry is a great weeknight meal. It’s healthy, nutritious, gluten-free, paleo and Whole30 friendly.
I know how much you guys love quick and easy meals, so today I am sharing my quick and easy 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.
Quick & Easy Chicken Cabbage Stir Fry
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
This quick and easy chicken cabbage stir-fry is a great weeknight meal. It's healthy, nutritious, gluten-free, paleo and Whole30 friendly.
Recipe type: Main
Serves: 2
Ingredients
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)
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)
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
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
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!