This fast and simple saute cabbage chicken could be a nice mid-week dinner. It's healthy, nutritious, gluten-free, Paleo, low-carbohydrate and Whole30-friendly.

I know what proportion you like quick and simple food, thus nowadays I share the snappy chicken cabbage formula for saute. I typically create this with pre-made saute sauces, that saves Pine Tree State longer, however this formula can list all the ingredients you would like to whip this go into but twenty minutes.


It is a macromolecule wealthy food that's fanatic filled with B vitamins, minerals and antioxidants that have several health advantages. Being low in carbohydrates (16 grams per serving) and high in dietary fiber (5-6 grams), this is often a good dish for those that are attempting to thin or management their blood glucose levels. you'll get tons of macromolecule from the chickens, thus this is often an amazing post-eating exercise furthermore. 

If you wish high mineral content, you'll add some benne seeds (for calcium), pumpkin seeds (for zinc) or Brazilian beans (for selenium) and additional unifoliate inexperienced will increase the amount of iron. 

In this formula, i exploit coconut aminos in saute sauce, that could be a Paleo and Whole30-friendly version of soy made up of coconut sap. otherwise you will use wheat-free tamari, gluten-free soy.



  • 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


  1. 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.
  2. 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.
  3. 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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