Quick and Easy Paleo Vegetable Stir Fry

paleo stir fry, healthy stir fryCabbage is one of my favorite greens. I love its mild flavor and texture when cooked, and it’s loaded with health benefits.

This is my go-to when I forgot to go to the market, the fridge is looking pretty bare, and a salad with a protein topper isn’t going to cut it. And also when I’m feeling lazy, as this dish is quick, easy and nearly impossible to mess up. Everything in here you will likely have in your fridge at any given time, and even if you don’t, you can work with whatever vegetables you have lying around. Easy peasy.

You could sub out red cabbage for the green, as well, but I definitely prefer the green. Additionally, you could switch out the ground chicken for turkey, steak or beef. This is totally interchangeable with protein and veggies; that’s the beauty of it! Enjoy 🙂

Quick and Easy Paleo Vegetable Stir Fry

  • 2 cloves garlic, minced
  • 1/2 cup coconut aminos
  • 1/4 cup white wine vinegar
  • 1 TSP sesame seeds
  • 1 medium white onion, diced
  • 1/2 head cabbage, chopped
  • 1 red or green pepper, chopped
  • 1 large carrot, chopped
  • 2 TB sesame oil (if you don’t have on-hand olive oil or coconut oil will do)
  • Fresh pepper and salt to taste
  • 1 pound ground chicken

– Heat half of oil in large cask iron skillet over medium heat. Add garlic and onion and cook until aromatic and translucent.

– Add cabbage, carrot, red pepper, salt and pepper, cover with foil and cook until vegetables are soft.

– While vegetables are cooking, add remaining oil to another skillet and cook chicken until no longer pink.

– Reduce heat to low, add chicken to vegetables with coconut aminos and vinegar and simmer for 5 minutes.

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