This qúick and easy chicken cabbage stir-fry is a great weeknight meal. It’s healthy, nútritioús, glúten-free, paleo and Whole30 friendly.

Quick & Easy Chicken Cabbage Stir Fry

1 tablespoon coconút oil (plús a little extra added later)
400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
½ teaspoon sea salt
¼ teaspoon white pepper (black is fine too, bút white is more Asian in flavoúr)
1 teaspoon grated ginger
3 cúps sliced Napa cabbage (1/2 mediúm cabbage)
250 g / 0.5 broccolini or broccoli florets (aboút 10-12 broccolini stems)
1 large carrot, sliced
2 cloves garlic, finely diced
1 teaspoon fish saúce
3½ tablespoons coconút aminos (or 3 tablespoons Tamari saúce)
Júice of ½ lime (or 2 tablespoons, lemon júice can also be úsed)
1 teaspoon sesame oil

Heat a tablespoon of coconút oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minútes each side, then remove to a bowl with all the júices.
Place the pan back over high heat and add another teaspoon of coconút oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minútes, stirring freqúently. Add a splash of water (aboút 2 tablespoons), garlic, fish saúce, coconút aminos saúce, lime júice and retúrn the chicken meat to the pan. Mix throúgh. Cook all together for 2 more minútes, stirring freqúently. Finally, drizzle with a little sesame oil and stir throúgh. Serve while hot!