Chicken Cabbage Stir Fry - 15 Minutes (Paleo, Low Carb, Gluten-free)
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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)
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.
Serving size: 1/4 of entire recipe
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