Paleo Chicken Stir-Fry
Paleo Chicken Stir-Fry with Cabbage and Shiitake is the most delicious Paleo stir-fry with chicken breasts. This Keto Whole30 chicken stir-fry is full of flavor and the chicken breasts are tender flavorful. Healthy and easy Paleo Chicken Cabbage Stir-Fry everyone will love in the family!
Paleo Chicken Stir-Fry with Cabbage and Shiitake
I absolutely adore stir-fry dishes. They are quick and flavorful, and quintessential in Asian cuisine. From easy beef with broccoli, healthy sesame chicken, sweet and sour chicken, to Kung Pao Chicken. The list can go on-and-on and I’ll never get bored of enjoying a bowl of super flavorful paleo stir-fry recipe !
This Paleo Chicken Stir-Fry with Cabbage and Shiitake is a common household dish that you often see in Taiwan and China. I use a simple technique to make stir-fry chicken breasts tender and juicy. See more info below in the video demo and the recipe section. Also check out how to stir-fry like a pro here !
Pair this Paleo Chicken Stir-Fry with Cabbage and Shiitake for fiber. The Napa cabbage and shiitake add extra Umami (savory) deliciousness to this wonderful Paleo Chicken Stir-Fry dish. I’m drooling just thinking about it.
Hit Play for Paleo Chicken Stir-Fry with Cabbage and Shiitake Recipe !
How to make Paleo Chicken Stir-Fry tender and juicy ?
In Chinese stir-fries, there are two ways to make stir-fry chicken breasts tender and juicy.
- Use velvet technique that coats thin sliced chicken breasts with white egg and arrowroot powder.Hot water blanch for a few quick seconds before stir-frying. This technique is used in my Paleo Cashew Chicken.
- Mix 1 teaspoon (or small amount) of baking soda and arrowroot powder with thin sliced chicken breasts. Mix well and set aside in the fridge for 10-15 mins before stir-frying. The same technique is used in my Paleo Beef with Broccoli.
If you find this recipe helpful in helping you make tender juice chicken breast stir-fry, be sure to rate the recipe and leave a comment below. If you own a blog and are sharing this technique with your readers, please provide a link back to my site. Thanks in advance ! XOXO !
Check out this article for the difference between baking soda and baking powder. Baking Soda is Whole30 friendly when used in the context of this recipe (i.e. not for baked sweets…etc).
You can apply the same paleo chicken stir-fry technique for any chicken stir-fry dishes. The chicken breasts will always be tender and full of flavor. I recommend using a stainless steel skillet to sear the chicken breasts. To learn how to make your stainless steel skillet become temporarily non-stick, check out this article here.
What to pair with Paleo Chicken Stir-Fry with Cabbage and Shiitake ?
I’m all about re-purposing a dish for multi-use ! Add Korean Sweet Potato Noodles to Paleo Chicken Stir-Fry and voila ! You got a gorgeous plate of Paleo Japche Noodle Stir-Fry !
So my friends this Paleo Chicken Stir-Fry with Cabbage and Shiitake is –
- Full of flavor
- Easy
- Low carb, Healthy
- Paleo, Whole30, Keto
- & one of my favorite paleo chicken stir-fry dish !
If you give this Paleo Chicken Stir-Fry with Cabbage and Shiitake a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
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
Instructions
- 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.
- 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.
- 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.
Video
Notes
Nutrition
Want more chicken recipes ? Check out Chicken with Olives and Squash Stir-Fry, Paleo Chicken Nuggets, Paleo Chicken Katsu, and Creamy Chicken Mushroom Casserole !
This recipe was excellent. All of her recipes are my family’s favorite, and my toddlers love them, too! Excellent for those trying to eat healthy and instill good eating habits in their kids.
I made this and it was outstanding! I didn’t have nappa cabbage so I used try-color cabbage and also red cabbage with onion, carrot sticks and ginger. The combination of everything was wonderful and I will definitely make this again. Cabbage and chicken just go together!! Thank you.
This is a winner! These ingredients are what I usually have in my fridge and freezer and I never considered putting cabbage in with chicken breasts. I used a regular green cabbage and instead of the stir fry sauce I used a marinade that I had left over from making ramen eggs. I also used this for the marinade and I used corn starch instead of arrowroot. I used an enameled cast iron pot because I wanted more room for the cabbage. The chicken got a bit sticky at the bottom so I added the vegetables and some rice cooking wine, turned the heat to low, and let it simmer until the cabbage wilted. I added the fresh mushrooms for the last 5 minutes of simmering. The result was excellent but obviously I didn’t follow these instructions to the tee. I will definitely try this again and follow the instructions when I have the correct ingredients on hand. My chicken was not browned and I’d like to get that effect. That being said, please don’t worry about substitutions, this recipe is going to be great regardless!
Thank you for sharing!
I have never heard of the velvet chicken technique of cooking chicken breasts until I started making ChihYu’s recipes and I’ll NEVER use anything else!! Her technique of cooking chicken breasts makes the chicken so tender and juicy, it’s like nothing you’ve ever tried!! Every recipe of ChihYu’s I’ve tried has been delicious! If you don’t have her cookbook yet, what are you waiting for?? Order it now!!
Aww thank you, Kelly! I’m so touched. Appreciate it very much!
Love this recipe, first time cooking it and it was so good. I need an assistant though to do all.the cutting ..I don’t like all the cutting and slicing coz I’m lazy that way..lol.
I have made this for multiple people now and they have all raved about it. It is such a delicious recipe! The shiitake mushrooms and napa cabbage add so much flavor that the first time I made it, I forgot the sauce and didn’t even realize!!! I eventually added the sauce and couldn’t believe how good this dish really is. This is a staple for me now as well as many other iheartumami recipes. Thank you, Chihyu, for using your knowledge and skill to create healthy, delicious and unique recipes!
Thank you, Angela! I appreciate it!
I cook all the time and this was fabulous! I had to make some substitutions because I didn’t have arrowroot, shitaki mushrooms or ginger, (I skipped the ginger and arrowroot and used a can of mushrooms) and it was still delicious!
That’s awesome. Thanks for sharing!
This was delicious! Took me longer than 20 minutes to prep though
Thanks, Sue! Happy to hear you love the flavor! Hope second time around will be faster!
Thank you for share this Recipe…Great Recipe
Hi! I was hoping to make this for your japchae recipe. Just wanted to ask would you know how long I could keep this in the fridge for before it goes bad?
Hi Franzel, thanks for your message. I would try to finish the dish 3 to 4 days after you made the dish. The sweet potato noodles will turn harder (more solid) after they are refrigerated so when you reheat, add a few tablespoons of chicken broth then either stir-fry (reheat) over a stovetop skillet or try in microwave with 30-45 seconds increment until they are back to room temperature to enjoy. Let me know how it goes !
Wow this came out absolutely perfect. So delicious and quick recipe! Thank you for sharing!
So very welcome. Thanks, Melissa!
Could you sub in shrimp for your protein? Would you use the same seasonings?
Thank you! Yes you can. For shrimp I will simply season with a bit salt and pepper only. They don’t need much seasonings. Another great recipe that’s specifically for shrimp stir-fry is here – https://iheartumami.com/paleo-chinese-shrimp-tomato-stir-fry/