Paleo Chicken Stir-Fry with Cabbage and Shiitake

I recently stumbled upon this Asian-inspired Paleo blog where I found this amazing recipe, and plenty of other delicious looking ones as well! This Chicken Stir-Fry with Cabbage and Shiitake turned out tasting like a true Asian stir fry and was actually pretty simple to make. I purchased matchstick carrots and bagged cabbage slaw to help minimize prep time. I also threw the shiitake mushrooms in the food processor to dice up real tiny, just so they would get lost in the stir-fry and the people I am cooking for didn't notice ;-). The only items left to prep are slicing the green onions, slicing or mincing the ginger (I preferred to mince), slicing the chicken and tossing with the seasonings. This is actually a step I goofed on - although the olive oil is listed under the chicken seasonings, that ingredient is just for when you are ready to cook in the pan. I accidentally threw it in with the marinade instead, not that I think it changed the flavoring that much. Anyways, I found that the chicken cooked much better in a wok then it did in my dutch oven, so I cooked in batches in the wok and used the dutch oven to prepare the rest of the stir fry. I only did this though because I increased the serving size to 15 for this recipe and had plenty of cabbage and carrots to cook. You can change the serving size of this recipe to your needs as well by going to the original recipe link below and adjusting the serving size amount up or down. Again, I thought this meal turned out tasting perfectly and was a delicious Asian stir fry! You will most definitely be seeing me post more recipes from this blog.

​​Paleo Chicken Stir-Fry with Cabbage and Shiitake
Ingredients:
Chicken seasonings

• 1.5 lbs chicken breasts, thin sliced
• 1 tbsp coconut aminos
• 1.5 tsp arrowroot powder
• ½ tsp baking soda
• ⅛ tsp black pepper + ¼ tsp coarse salt
• 2 tbsp olive oil

Other Ingredients

• 1 tbsp fresh ginger, matchstick shape
• 6 garlic cloves, sliced
• 6-7 bulbs scallions, sliced diagonally (separate white & green parts)
• 1 to 1 ¼ cups carrots, sliced to matchstick shape (or use shredded carrots)
• 5-7 oz. fresh shiitake
• 7-8 cups napa cabbage, diced to about 2-inch sections (separate stems from leafy parts)
• Small dash of chicken or vegetable broth

Stir-fry Sauce (stir-well with no lumps)

• 2 tbsp coconut aminos
• 2 tsp aged balsamic
• 1 tsp toasted sesame oil
• 1 tsp arrowroot powder

Directions:

1. Prep: Thin slice chicken breasts and mix well with coconut aminos, arrowroot, baking soda, and salt and pepper. Set aside in the fridge while preparing ingredients listed under “other”. Mix well “Stir-fry sauce” and set aside.
2. Chicken: In a well-heated 12-inch large stainless steel skillet or wok, add 2 tbsp cooking fat of your choice, sear the chicken breasts without disturbing over medium-high heat in one thin layer so to not overcrowd the skillet. Sear until golden brown. Do the same thing for flip side until they are almost cooked through. Cook in separate batches if need be. Set them aside.
3. Combine: Use the same skillet add 2 more tbsp cooking oil. Add garlic, ginger, and white parts of scallions. Season with a pinch of salt and saute until fragrant. Add cabbage stems and carrots. Season with little salt and keep stir-frying until the stems turn slightly softer. Add leafy parts of the cabbage, shiitake, and a dash of broth to lightly deglaze the skillet. Lightly toss the veggies then lower the heat to medium/medium-low and cover with a lid. Cook until the cabbage turns softer but not mushy (about 3-4 mins). Add sauteed chicken and give the stir-fry sauce another stir before adding to the skillet. Toss everything together and serve hot or in room temperature.

Original recipe found here