This quick and easy chicken cabbage stir-fry is a great weeknight meal. It’s healthy, nutritious, gluten-free, paleo and Whole30 friendly. ^^ CLICK TO READ FULL INGREDIENTS ^^ | Chinese Food | Chinese Food Recipes | Chinese Food Recipes Chicken | Chinese Food Recipes Authentic | Chinese Food Recipes Easy | Chinese Food Recipe Ideas | Chinese Recipes | Chinese Recipes Authentic | Chinese Recipes Vegetarian | Chinese Recipes Chicken | Chinese Recipes Easy | Chinese Recipes Beef | #foodizen
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Cook time:
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Yield: 2 Servings
Ingredients: 1 teaspoon grated ginger 1/2 teaspoon sea salt 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size) 1/4 teaspoon white pepper (black is fine too, but white is more Asian in flavour) 1 tablespoon coconut oil (plus a little extra added later) ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is 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.
And then, 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 all together for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!
And then, visit for full instruction : http://eatdrinkpaleo.com.au/chicken-cabbage-stir-fry-recipe/
