This easy, healthy stir-fry is a perennial favorite, and a perfect option for make-ahead meals. Low-carb, gluten-free, and can be Paleo and keto.

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  • Preparation Time

    15 minutes

  • Cooking Time

      15 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    6
By maryamy
Total Shares 0

Ingredients

  1. 2 chicken breasts (preferably organic pastured) - with skin for keto version
  2. 2 cups / 140 g green cabbage, chopped or shredded
  3. 10 baby bella mushrooms, sliced
  4. 1 cup / 124 g bean sprouts
  5. 1 small onion, chopped
  6. ¼ clove fresh garlic, mashed or:
    • ¼ tsp. / ¾ g garlic powder
  7. 1½ Tbsp. / 6 g fresh gingerroot, minced or:
    • ½ tsp. / 1 g ground ginger
  8. 1 Tbsp. / 14 ml soy sauce (preferably organic, low-sodium, MSG-free)
  9. 3 tsp. / 14 ml olive oil
  10. ½ cup / 120 ml water
  11. 1 Tbsp. / 8 g cornstarch (preferably organic)
    • or 1 tsp / 5 ml kudzu dissolved in 1 Tbsp / 14 ml cold water for Paleo/keto version
  12. 8 oz / 227 g can water chestnuts (optional)
  13. ¼ cup / 10 g fresh green mint, basil, or cilantro, chopped (optional)

Directions

  1. Cut chicken into strips or bite-sized pieces.
  2. In a non-stick pan, heat 1 teaspoon of oil and add the chicken; sauté until nearly cooked through. Remove from pan and set aside.
  3. To the same pan, heat the remaining 2 teaspoons of oil. Add mushrooms and onion and sauté for approximately 3 minutes until softened.
  4. Add cabbage and sauté for about 3-5 minutes until crisp but tender.
  5. Add bean sprouts and sauté until tender.
  6. Add the chicken, and set aside.
  7. In a sauce pan, add soy sauce, seasonings, cornstarch, and water, and cook until smooth.
  8. Stir sauce into chicken/cabbage mixture, add water chestnuts or bamboo shoots (if desired), and cook until sauce has thickened and chicken is coated, 1-2 minutes.
  9. Garnish with a sprinkle of chopped fresh herbs, if desired. Serve hot, or allow to cool before refrigerating or freezing for later use.
This dish goes well with cooked brown rice or similar grains (⅓ cup / 60 g = 1 carb exchange). You can also make a sumptuous spring roll by stuffing into lightly steamed bok choy leaves (a “free” low-carb vegetable!) or brown rice paper wraps (4 small or 2 medium = 1 carb exchange); eat as is, or bake at 400°F / 200°C for 15-20 minutes with a light misting of oil. Refrigerate or freeze leftovers. Tastes great even the next day! Serving size: 1 cup / 240 ml Exchanges per Serving: 2 Protein, 1 Veg

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Comments 11

  5. Ossie-Sharon

    Hi, bntnemenz. Just select a similar recipe or food in the Menu Planner lists as a place saver in your menu, and make the swap at meal prep time. This recipe, for example, is just 2 ounces of meat and a bunch of free vegetables and seasonings per serving.

  6. bntnemenz

    I was just wondering how you can implement this into your diet, or any of these recipes, for that matter? If they’re not offered as a replacement on the menu, how do you know where you can fit them into your meal?
    There are lots of recipes such as this one that I’d like to try, but I’m not sure how to fit them in.

  9. maryamy

    There really isn’t that many main ingredients, only 6, the rest is seasonings and sauces. I only had to purchase the bean sprouts for I had the rest of the ingredients. You can also cut this recipe in half or make it for a family dinner or have friends over. It actually tastes great the second day!!

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