Chicken Cabbage Stir-Fry

This fast and straightforward chicken cabbage stir-fry could be a nice time period dinner meal. It’s healthy, nutritious, gluten-free, paleo, low-carb and Whole30-friendly.

I know what quantity you guys love fast and straightforward meals, thus nowadays i'm sharing my snappy chicken cabbage stir-fry instruction. I usually build this with my pre-made stir-fry sauce, that saves ME even longer, however this instruction can list all the ingredients you would like to whip this up in but twenty minutes.

Chicken Cabbage Stir-Fry

NUTRITION BREAKDOWN

This is AN energising protein-rich meal jam-packed with B-vitamins, minerals and antioxidants that have several health advantages. Being low in carbohydrates (16 grams per serve) and high in dietary fibre (5-6 grams), this can be an excellent dish for those making an attempt to turn or management their blood glucose levels. you'll be obtaining various macromolecule from the chicken, thus this can be an amazing post-workout meal still. 

If you’d prefer to up the mineral content, you may add some benny seeds (for calcium), pumpkin seeds (for zinc) or Brazil dotty (for selenium) and additional bifoliate greens will boost the iron levels.

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)
• 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

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. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently.
3. 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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