This dish is such a delightful number to add to your Paleo lineup because of the different textures and flavors it packs. From the varied textures from cabbage, celery, and water chestnuts to the palate satisfying combinations of sesame oil and coconut aminos, this was just a pure win!
While this 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 it as a stir-fry instead because I wasn’t fully convinced with cabbage as a suitable ‘noodle’ replacement, even if cut small.
[Enter the possibly-unnecessary-tangent-but-I’m-just-gonna-run-with-it part of this post to explain why…] And the reason is probably because when I make pancit (a Filipino noodle dish similar to chow/lo mein), it already includes cabbage with noodles as the only addition after. So to take the noodles out, just leaves the cabbage/meat mixture, or to me, stir-fry. Now, I think my next round I will try to make ‘spaghetti squash noodles’ and mix that in and in my mind (it’s kinda crazy in there), that seems to emulate closer. Anyhow, this sillyness of verbal/typing vomit has gone on way too long.
Soo…. 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 on the next round as well as the spin on spaghetti squash noodles, but even without, 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 4 but I always double up recipes for leftovers to carry into lunch time the following day and for limitless indulgences until then.
- This dish is mega-good! The recipe below is already doubled the original so that I can make it straight without the mental math. If you’re just trying it out, you can test run it using half of the ingredients without ill effects.
- 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 off the heat to keep it from damaging and further oxidizing. No thank you damaged fats!
- I wish I had a wok, but I had to toss mine due to the material not looking so hot anymore. So instead, I just used a large skillet. Use what you have. No biggie.
- I forgot the sesame seeds. One bite, and didn’t bother. I was hungry…
The boys enjoyed the dish but were weirded out by the mushrooms. I had mushroom issues when I was little so I totally understand. So the compromise 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”?! YEUP!
Paleo || Asian Chicken Cabbage Stir-Fry
yields = 8-10 servings
- 2 tablespoons coconut oil
- 2 chicken breasts, cubed
- 4 cups broccoli florets
- (2) 8oz can of water chestnuts
- ½ cup celery, chopped
- 1 cup mushrooms, halved and sliced
- ½ cup almonds, chopped
- 1 head cabbage, shredded
- 2 tablespoon minced ginger
- ½ cup green onions, chopped
- 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 them 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.
- Then, add in the almonds, cabbage, ginger, green onion and garlic.
- Season with the coconut aminos and cook until cabbage has softend, about 2-3 more minutes.
- Remove from heat, stir in sesame oil, and garnish with sesame seeds.
- Voila! Do your happy dance and enjoy this wonderfully asian-inspired dish!
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!