Easy Chicken Cabbage Stir-Fry

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 20 minutes

配料

1 tablespoon coconut oil (plus a little extra added later, you can use other oil)

1 lb chicken breast (450 grams, or thigh meat sliced into thin strips (bite-size)

½ teaspoon sea salt

¼ teaspoon white pepper (black is fine too, but white is more Asian in flavour)

1 teaspoon grated ginger

3 cups Napa cabbage (1/2 medium cabbage, sliced)

9 oz broccoli or broccoli florets (250 grams, about 10-12 broccolini stems or 0.5 of broccolini head)

1 large carrot (sliced)

2 cloves garlic (finely diced)

1 teaspoon fish sauce

4 tablespoons coconut aminos

Juice of 1/2 lime (or 2 tablespoons, lemon juice can also be used)

1 teaspoon sesame oil

1 teaspoon honey (optional, I don't always use it, but it adds a little sweetness.)

步骤

Heat 1 tablespoon of coconut oil in a large frying pan or wok over high heat. Once the oil is hot and shimmering, add the sliced chicken and sprinkle with salt and white pepper. Cook for 3 minutes on each side until golden and cooked through. Transfer the chicken to a bowl along with all the juices.

Place the pan back over high heat and add another teaspoon of coconut oil. Add the grated ginger, sliced cabbage, broccoli, and carrot. Stir-fry constantly for 2 minutes, ensuring the vegetables start to soften while still retaining some crunch.

Pour in about 2 tablespoons of water, then add the minced garlic, fish sauce, coconut aminos, and lime juice. Return the cooked chicken and its juices to the pan and toss everything together. Cook for another 2 minutes, stirring frequently.

Drizzle with sesame oil, stir through, and serve immediately while hot. Everything comes together in less than 10 minutes of cooking time!

营养

• 卡路里: 451 kcal
• 总脂肪: 16 g
• 饱和脂肪: 8 g
• 不饱和脂肪: 5 g
• 反式脂肪: 0.03 g
• 胆固醇: 145 mg
• 钠: 1836 mg
• 总碳水化合物: 24 g
• 膳食纤维: 6 g
• 总糖: 6 g
• 蛋白质: 54 g