This dish is such a delightful number to add to your Paleo lineup because of the different textures and flavors that it packs. From the varied textures of cabbage, celery, and water chestnuts to the palate-satisfying combination of sesame oil and coconut aminos, this dish is a pure win!
While this style of dish is sometimes called “Lo Mein,” a popular Chinese noodle dish consisting of meat, vegetables, and noodles (grains are a BIG no-no when eating Paleo so noodles are out *tear*), I opted to rename this and call it a stir-fry instead because I wasn’t fully convinced that cabbage serves as a suitable noodle replacement, even if it’s cut small.
[Enter a possibly unnecessary tangent, but I’m just gonna run with it here to explain why…]
The reason for this is probably because, when I make pancit (a Filipino noodle dish similar to chow mein/lo mein), it already includes cabbage with noodles. Take the noodles out, and that just leaves the cabbage and meat mixture. And to me, that’s a stir-fry. Now, for my next round, I think I will try to make spaghetti squash “noodles” and mix those in. In my mind (yes, it’s kinda crazy in there!) that option seems to emulate the carbiness that I miss a little more closely.
Sorry if that went on for way too long!
So, proper recipe naming aside (and to get back on track), this dish is AMAZING and Bill was definitely onto something when inspiration struck him in the kitchen!
I may consider adding some shredded carrots for the next round as well as the spin on spaghetti squash noodles, but even without these additions, those are not ingredients that will make or break the meal.
You could even use the topping from our Sriracha tofu, green bean, and carrot stir-fry with this dish for a spicy soy-based alternative.
We are only a family of four in my household, but I always like to double up recipes so we’ll have leftovers to carry into lunchtime the following day (and for limitless indulgences if someone is in the mood for a little snack until then).
- This dish is mega-good! The recipe below is already doubled from the original, so that I can make it straight without doing any extra mental math. If you’re just trying it out, you can do a test run using half of the listed quantity for each of the ingredients.
- The original recipe also calls for the dish to be cooked with sesame oil from the beginning. I opted to add the sesame oil at the end once it’s off the heat to keep it from becoming degraded and oxidizing further. No thank you, damaged fats!
- I wish I had a wok, but I had to toss mine due to the fact that the material was not looking so hot anymore. Instead, I just used a large skillet. Use what you have. No biggie.
The boys enjoyed the dish but were weirded out by the mushrooms. I had mushroom issues too when I was little, so I totally understand. The compromise at our house is that they still have to try it (“try everything at least once” is our motto) and if they don’t like it, they don’t have to eat it.
Can we say, “it’s going on the master recipe list”?! YUP!
Paleo || Asian Chicken Cabbage Stir-Fry
yield = 8-10 servings
- 2 tablespoons coconut oil
- 2 boneless, skinless chicken breasts, cubed
- 4 cups broccoli florets
- 2 8-oz cans of water chestnuts
- ½ cup chopped celery
- 1 cup halved and sliced mushrooms
- ½ cup chopped or slivered almonds
- 1 medium head cabbage, shredded
- 2 tablespoons minced ginger
- ½ cup chopped green onions
- 4-5 garlic cloves, minced
- 3 tablespoons coconut aminos
- 2 teaspoons sesame oil
- Sesame seeds to garnish
- Take your wok or large skillet, and heat the coconut oil over medium-high heat. Add chicken and brown it up. Cook the chicken for about 3-4 minutes, or until mostly cooked.
- Next, add the broccoli, water chestnuts, celery, and mushrooms and cook for 2 minutes.
- Add the almonds, cabbage, ginger, green onion, and garlic. Stir to combine.
- Season with the coconut aminos and cook until cabbage has softened, about 2-3 more minutes, stirring constantly.
- Remove from heat, stir in sesame oil, and garnish with sesame seeds.
- Voila! Do your happy dance and enjoy this wonderfully Asian-inspired dish!
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Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!