Paleo Chicken Stir-Fry Recipe with Napa Cabbage and Shiitake Mushrooms.
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5 from 18 votes

Paleo Chicken Stir-Fry with Cabbage and Shiitake

Paleo Chicken Stir-Fry with Cabbage and Shiitake. Tender chicken breast stir-fry with Napa cabbage. Most flavorful and easy Whole30 Keto Paleo Chicken cabbage stir-fry everyone will love in the family !
Course Main Course
Cuisine Chinese
Keyword Paleo Chicken Stir-Fry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 180kcal
Author ChihYu


Chicken seasonings:

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):


  • 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.



If can’t find napa cabbage, use thin sliced/shredded savoy or green cabbage.
If you prefer a thicker sauce texture, after step 3, scoop out the chicken and cabbage, stir-in ½ tsp arrowroot powder with the liquid/sauce over medium/low heat until it thickens. Pour the sauce over chicken and cabbage.
Be sure to check out Paleo Japchae Korean Sweet Potato Noodle recipe, using the recipe from this chicken cabbage stir-fry and turn it into Korean noodle stir-fry ! 


Calories: 180kcal | Carbohydrates: 9g | Protein: 26g | Fat: 3g | Cholesterol: 72mg | Sodium: 384mg | Potassium: 747mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8.7% | Vitamin C: 34.5% | Calcium: 8.8% | Iron: 5.7%