CHICKEN CABBAGE STIR-FRY #dinner #chicken #easy #food #healthyrecipe

This fast and simple chicken cabbage sautéed food is an extraordinary midweek supper dinner. It's sound, nutritious, sans gluten, paleo, low-carb and Whole30-accommodating.

I realize the amount you all affection brisk and simple dinners, so today I am sharing my smart chicken cabbage pan sear formula. I frequently make this with my pre-made sautéed food sauce, which spares me significantly additional time, yet this formula will list every one of the fixings you have to get this ready in under 20 minutes.

This is an invigorating protein-rich supper loaded with B-nutrients, minerals and cancer prevention agents that have numerous medical advantages. Being low in starches (16 grams for each serve) and high in dietary fiber (5-6 grams), this is an extraordinary dish for those attempting to shed pounds or control their glucose levels. You will get loads of protein from the chicken, so this is an incredible post-exercise feast too.

In the event that you'd like to up the mineral substance, you could include some sesame seeds (for calcium), pumpkin seeds (for zinc) or Brazil nuts (for selenium) and extra verdant greens can support the iron levels.

Also try our recipe : Keto Sheet Pan Pizza #dietketo #healthy #recipes #whole30 #pizza

INGREDIENTS

1 tablespoon coconut oil (plus a little extra added later)
400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
1/2 teaspoon sea salt
1/4 teaspoon white pepper (black is fine too, but white is more Asian in flavour)
1 teaspoon grated ginger
3 cups sliced Napa cabbage (1/2 medium cabbage)
250 g / 0.5 broccolini or broccoli florets (about 10–12 broccolini stems)
1 large carrot, sliced
2 cloves garlic, finely diced
1 teaspoon fish sauce
3 1/2 tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
Juice of 1/2 lime (or 2 tablespoons, lemon juice can also be used)
1 teaspoon sesame oil

INSTRUCTIONS

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.
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!

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