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Quick & Easy Chicken Cabbage Stir Fry

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

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.

Cook’s notes

Coconut aminos is a paleo and Whole30 friendly version of soy sauce made from coconut sap. Learn more about coconut aminos here. If you can’t find this sauce online or at your local health food store, you can use Tamari wheat-free sauce. Please note that Tamari is naturally brewed, gluten-free soy sauce and it’s not 100% paleo or Whole30 compliant, but it’s still a healthier version of soy sauce and I often use it cooking.

Napa cabbage is also known as Chinese cabbage or wombok. Its leaves are lighter and more tender than a regular cabbage, so it cooks quickly and is lovely raw in salads. It has a milder, sweeter and less peppery flavour compared to regular white cabbage. You can often find it in the supermarkets and definitely at an Asian grocer, but regular white cabbage is absolutely fine to use as well. I like to buy a whole Napa cabbage and use up the green, outer leaves in an Asian salad and the thicker, whiter parts in a stir fry.

Get these ingredients on Amazon: coconut aminos, fish sauce, sesame oil, and I like this refined coconut oil for cooking with as it doesn’t have a strong coconut aroma/flavour.

More quick & easy paleo meals:

The Easiest Pumpkin Chicken Curry You’ll Ever Make
Sheet Pan Roasted Asparagus, Chicken & Chorizo
Grilled Pork Cutlets & Hazelnut Rainbow Slaw Salad

5.0 from 13 reviews
Quick & Easy Chicken Cabbage Stir Fry
 
Prep time
Cook time
Total time
 
Author:
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
  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. 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 altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

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Quick & Easy Chicken Cabbage Stir Fry (Paleo, Gluten-Free, Whole30)

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30 Comments
  1. This stir fry looks incredible! I think I could definitely eat stir fry every single day, and sometimes I do for both breakfast and lunch so I’m always looking for new recipes to try! :)

  2. Irena, I love your recipes, they are just so fresh and colourful. Fantastic encouragement for folks just dipping their toes in a healthier lifestyle – well done!

  3. You had me at “quick and easy”! I need some of that in my life! Thanks for the great dinner idea – my kids love coconut aminos anything!

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