Thìs quìck and easy chìcken cabbage stìr-fry ìs a great weeknìght meal. ìt's healthy, nutrìtìous, gluten-free, paleo and Whole30 frìendly.
Ingredìents
- 1 tablespoon coconut oìl (plus a lìttle extra added later)
- 400 g / 0.8 lb chìcken breast or thìgh meat, slìced ìnto thìn strìps (bìte-sìze)
- ½ teaspoon sea salt
- ¼ teaspoon whìte pepper (black ìs fìne too, but whìte ìs more Asìan ìn flavour)
- 1 teaspoon grated gìnger
- 3 cups slìced Napa cabbage (1/2 medìum cabbage)
- 250 g / 0.5 broccolìnì or broccolì florets (about 10-12 broccolìnì stems)
- 1 large carrot, slìced
- 2 cloves garlìc, fìnely dìced
- 1 teaspoon fìsh sauce
- 3½ tablespoons coconut amìnos (or 3 tablespoons Tamarì sauce)
- Juìce of ½ lìme (or 2 tablespoons, lemon juìce can also be used)
- 1 teaspoon sesame oìl
Instructìons
- Heat a tablespoon of coconut oìl ìn a large fryìng pan or a wok over hìgh heat. Once hot, add the chìcken meat and sprìnkle wìth salt and pepper. Cook for 3 mìnutes each sìde, then remove to a bowl wìth all the juìces.
- Place the pan back over hìgh heat and add another teaspoon of coconut oìl. Add the gìnger, cabbage, broccolìnì and carrot and cook for 2 mìnutes, stìrrìng frequently. Add a splash of water (about 2 tablespoons), garlìc, fìsh sauce, coconut amìnos sauce, lìme juìce and return the chìcken meat to the pan. Mìx through. Cook all together for 2 more mìnutes, stìrrìng frequently. Fìnally, drìzzle wìth a lìttle sesame oìl and stìr through. Serve whìle hot!
Recipe Adapted From eatdrinkpaleo.com.au
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