Chicken & Cabbage Stir-Fry (Dairy-Free | Paleo | Whole30)

Chicken & Cabbage Stir-Fry (Dairy-Free | Paleo | Whole30)

This low carb, dairy-free chicken and cabbage stir-fry is a perfect meal for any day of the week! It is a quick and easy one pan meal which takes less than 30 minutes to make from start to finish, and it tastes delicious!

Quick, Easy & Nutritious…

I love a good stir-fry! This is one of my go-to recipes for those days that I come home and want something that’s just super easy and quick to make. It takes less that 30 minutes to make from start to finish (less if you have your vegetables and meat sliced and ready to go), and it also only require one skillet (which means one easy clean-up!)

I love this recipe because it is perfect to eat throughout the whole year. It’s great for a warm evening in the sun, or coming home from a cold winters day walk, and this dish always satisfies our hunger! My kids love this meal and don’t hesitate to eat devour the whole thing!

Perfect For All…

This recipe has every lifestyle covered:

  • Keto (obviously!) ✔
  • Paleo ✔
  • Whole30 ✔
  • Gluten-Free ✔
  • Sugar-Free ✔
  • Low Carb ✔
  • Dairy-Free ✔
  • Vegetarian and Vegan Option ✔

This recipe is also extremelyversatile.

Don’t fancy chicken? Substitute it for pork, beef or shrimp.

Don’t fancy meat? Go veggie. Choose your favorite sir fry vegetables such as (mushrooms, broccoli, cauliflower) to help fill it up and add extra textures and flavors.

Fancy spice? Amp it up with red pepper chili flakes or hot sauce.

Ingredients Needed…

  • Coconut Oil – This is my favorite cooking oil for a stir-fry. It has a high smoke point and really brings out the flavors of the vegetables.
  • Red Bell Pepper – Bell peppers are commonly used in a stir-fry. You can use a red, yellow, orange or green pepper in this stir-fry, but my personal favorite is the sweet red ones!
  • Garlic (minced) – I’ll let you guys in on a little secret of mine…I buy garlic that is already minced. I know that fresh garlic has a stronger flavor, however, I’m lazy and I very much dislike peeling and chopping garlic!
  • Cabbage – Either green or purple cabbage would work in this recipe. The one thing I will emphasize is the importance of slicing the cabbage VERY thinly! It’s not all the time that size matters, but when it comes to cabbage noodles, it certainly does! The thinner the slices, the more noodle-like they become! A tip on getting them super thin is to use a mandeline!
  • Chicken Breasts – When it comes to buying chicken, always go free-range and antibiotic free. I always (well 90% of the time) use chicken breasts in my recipes, but chicken thigh meat works equally well in this meal!
  • Coconut Aminos – This is the best low carb substitute for soy sauce! It is made from coconut sap and is soy-free and gluten-free!
  • Fish Sauce – Like coconut aminos, fish sauce is soy-free and gluten-free! It just adds an extra asian element to this recipe that makes it that more delicious!
  • Ginger – Yes, ginger is crucial in Asian cooking. I had ginger juice in my refrigerator, but if you don’t have this, then using ground ginger (about 1/2 tsp) would be a great substitute!
  • Lime Juice – Just a squeeze.
  • Optional Toppings – Green onions, toasted sesame seeds, chopped peanuts (to give it a Pad-Thai flare) or red chili flakes to amp up the heat a bit more!

More Recipes You Might Like…

Chicken & Cabbage Stir-Fry (Dairy-Free | Paleo | Whole30)

This low carb, dairy-free chicken and cabbage stir-fry is a perfect meal for any day of the week! It is a quick and easy one pan meal which takes less than 30 minutes to make from start to finish, and it tastes delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: cabbage, chicken, dairy free, keto, low carb, stir fry
Servings: 4
Calories: 287kcal
Author: Anna – everydayketorecipes

Ingredients

  • 1 tbsp coconut oil
  • 1 red pepper sliced
  • 1 tsp garlic minced
  • 1 head of small cabbage thinly sliced (4-5 cups)
  • 1 lb chicken breasts sliced into thin strips
  • 3 tbsp coconut aminos
  • 1 tsp fish sauce
  • 1 tsp ginger juice (substitute for 1/2 tsp ground ginger)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Squeeze lime juice
  • Optional Toppings: green onions, toasted sesame seeds, chopped peanuts, red chili pepper flakes.

Instructions

  • Heat the coconut oil in a large skillet, over a medium-high heat, and saute the garlic for 1 minute. Add the red pepper and cook for 2-3 minutes, until slightly tender.
  • Add the sliced chicken breasts and cook for 3-4minutes (until nearly cooked through), stirring often to avoid burning.
  • Reduce the heat to a medium and add the cabbage coconut aminos, fish sauce, ginger, salt and pepper. Stir well, cover and let it simmer for 5-7 minutes, until the cabbage is tender and cooked through.
  • Squeeze some lime juice over the whole thing and top with chopped green onions, toasted sesame seeds, chopped peanuts or red chili pepper flakes.
  • Serve & Enjoy!

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 

Nutrition Facts:
Servings:  4
Calories: 287
Fat:  12g
Carbohydrate: 9.3g
Fiber:  2.5g
Net Carbs:  6.8g
Protein:  34.3g



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