This chicken cabbage stir fry is quick to make (only 25 minutes!), healthy, and totally delicious. Tender chunks of chicken are cooked with low-carb cabbage noodles, some broccoli, and red peppers. It's an easy and inexpensive dinner recipe that will make your weeknight evenings a whole lot tastier.
Ingredients
The Chicken
4mediumchicken breasts
1tablespooncooking oil
½teaspoonEACH: salt and pepper, see notes
2tablespoonsEACH: mayonnaise and coco aminos, can sub soy sauce
The Cabbage Stir Fry
1tablespooncooking oil
3cupscabbage
1mediumred pepper, sliced
1smallhead of broccoli, cut into florets
2tablespoonscoco aminos, can sub soy sauce
Instructions
Cut the chicken breasts into 4 strips each. Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear for 5 minutes on each side, or until no longer pink in the middle.
4 medium chicken breasts, 1 tablespoon cooking oil
While the chicken is cooking, chop the veggies. In a medium-sized bowl, mix together the mayonnaise and coco aminos. When the chicken is cooked, add it to the bowl and toss to coat.
2 tablespoons EACH: mayonnaise and coco aminos
Add the remaining tablespoon of oil to the pan along with the cabbage, red pepper, and broccoli. Cook for 2-3 minutes, or until the veggies just barely start to soften. Add the coco amino and cook, stirring a few times, for another 3 minutes.
1 tablespoon cooking oil, 3 cups cabbage, 1 medium red pepper, 1 small head of broccoli, 2 tablespoons coco aminos
Divide the cabbage stir fry between 4 plates and top with the chicken. Drizzle any sauce left in the bowl over the cabbage.
Notes
Omit the salt if you're using soy sauce rather than coco aminos.