CHICKEN CABBAGE STIR FRY

A stir fry is always a great choice to get your protein, vegetables and fat all in one easy dish. Plus, you can use the leftovers for an easy lunch or dinner another day. If cabbage hasn’t been one of your favorite vegetables in the past, give this recipe a try. Shredding the cabbage and stir frying brings out a whole new flavor profile.

Plan: (Standard & Maintenance Plans)

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Serving information: There are 4 servings in this recipe. One serving covers your protein, vegetable and 1/2 fat for one meal.

INGREDIENTS

2 Tbsp. organic coconut or avocado or oil (divided)
1/2 onion, diced
1 lb. organic chicken breast, cut into bite sized pieces
3 cloves garlic, minced
8 cups cabbage, shredded (can buy pre-shredded coleslaw mix in bags-there is very little shredded carrot for color, but not enough to matter)
1/2 a Red bell pepper, diced
1/4 cup Coconut Aminos or Tamari (gluten-free soy sauce) (found in condiment or Asian section)
3/4-1 tsp. ground ginger, to taste
Pink Himalayan salt & freshly-ground pepper, to taste

INSTRUCTIONS

In a large skillet, heat 1 Tbsp of the oil over medium heat. Cook onion about 3-5 minutes. Increase heat to medium-high and add 1 tbsp of oil and chicken. Brown and stir fry 5 minutes or until chicken is browned. Add garlic and cook 30 seconds.
Add the cabbage, bell pepper and Coconut Aminos. Season with ground ginger, Pink Himalayan salt and pepper. Stir fry for 5-7 minutes or until the cabbage is tender.