CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)
CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)
This 15-minute chicken cabbage stir fry recipe makes a quick & easy dinner everyone will love. Naturally low carb, paleo, & whole 30 - but so delicious!
Course Main Course
Cuisine Chinese
Calories 214 kcal
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
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| CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE) |
INGREDIENTS
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2 tbsp Olive oil (divided)
3 cloves Garlic (minced)
1/2 large Onion (diced)
1 lb Chicken breast (cut into bite size pieces)
5 cups Cabbage (shredded)
1/2 large Bell pepper (chopped)
1/4 cup Coconut aminos
1/2 tsp Ground ginger
Sea salt
Black pepper
2 tbsp Chives (chopped)
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| CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE) |
INSTRUCTIONS
Heat a tablespoon of olive oil in a large skillet or wok, over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add onion. Cook for 5-7 minutes, until translucent.
Increase heat to medium-high. Add the remaining olive oil and the chicken. Stir fry for 3-5 minutes, until the chicken is just golden. (Don't overcook to avoid drying it out. You want it to be about 80%-90% done.)
Add the cabbage, bell pepper, and coconut aminos. Season with ground ginger, sea salt, and black pepper. Stir fry for 3-5 minutes, until the cabbage is tender. Garnish with chives.
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