This quick and easy chicken cabbage stir-fry is a great midweek dinner meal. It’s healthy, nutritious, gluten-free, paleo, low-carb and Whole30-friendly.
I know how much you guys love quick and easy meals, so today I am sharing my snappy chicken 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.
Nutrition Breakdown
This is an energising protein-rich meal full of B-vitamins, minerals and antioxidants that have many health benefits. Being low in carbohydrates (16 grams per serve) and high in dietary fibre (5-6 grams), this is a great dish for those trying to lose weight or control their blood sugar levels. You will be getting lots of protein from the chicken, so this is a fantastic post-workout meal as well.
If you’d like to up the mineral content, you could add some sesame seeds (for calcium), pumpkin seeds (for zinc) or Brazil nuts (for selenium) and extra leafy greens can boost the iron levels.
See full macros and micronutrients below the recipe.
Report this ad
CHICKEN CABBAGE STIR-FRY INGREDIENTS
In this recipe, I am using coconut aminos in the stir-fry sauce, which is a paleo and Whole30-friendly version of soy sauce made from coconut sap. Learn more about coconut aminos here. You can usually find this sauce online or at your local health food store, or you can use Tamari wheat-free, gluten-free soy sauce.
Napa cabbage is also known as Chinese cabbage or wombok. Its leaves are lighter and more tender than 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.
You can throw in other vegetables like zucchini, cauliflower or other Asian greens and of course, chicken can be subbed with other meat or plant-based protein of choice. Enjoy and let me know in the comments if you liked it!
Ingredients:
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon Soy sauce, low sodium
Directions:
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.
Notes:
• Add bell peppers or carrots for color.
• Try with broccoli.
Source : Food.ma