Updated: May 31, 2018
Don't hate on the cabbage! It's a versatile veggie, and this great one dish meal is one way to include it, specifically napa cabbage here. Have fun with it!
Serving Size: This recipe makes eight, 8.5oz servings!
Macronutrient Balance: Each 8.5oz serving has 27g Protein / 5g Fat / 11g Carbs
2 teaspoons of olive oil or coconut oil - divided
2lbs boneless skinless chicken breast, sliced into thin strips (bite-size)
½ teaspoon sea salt
¼ teaspoon white or black pepper
1 inch of fresh ginger - pealed and minced
500 grams sliced Napa cabbage (roughly 2/3 medium cabbage)
400g broccoli florettes (roughly 2 medium heads of broccoli)
300g carrots, sliced into round pieces (roughly 2 large carrots)
4 cloves garlic, minced
1 teaspoon fish sauce
3½ tablespoons coconut aminos or soy sauce
Juice of ½ lime
1 teaspoon sesame oil
Heat 1 teaspoon of olive oil in a large skillet or a wok over medium to high heat. Once hot, cook the chicken in batches and sprinkle with salt and pepper. Cook for 3 minutes each side, then move to a bowl and cover to help it create its own juices.
Place the pan back over high heat and add another teaspoon of olive oil. Add the ginger, cabbage, broccoli and carrot and cook for 3-4 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce or soy sauce, lime juice and return the chicken meat to the pan. Mix through. Cover and cook altogether for 5 more minutes. Finally, drizzle with a little sesame oil and stir through. Serve while hot!