Cabbage and Chicken Stir fry

with Coconut
Quick, easy and tasty!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
20 min
Cabbage and Chicken Stir fry with Coconut
Quick, easy and tasty!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Preparation

1 Preparation

Cut chicken breasts into small cubes. Peel and mince garlic and ginger. Slice cabbage thinly. Peel and cut carrots into thin strips. Clean the ends of broccolini and cut in 2-3 pieces.
Cook the chicken

2 Cook the chicken

Heat half of the coconut oil in a large pan. Toss in the chicken cubes and brown for 3-4 minutes. Season with salt and pepper. Once the chicken has a cooked surface, remove it from the pan and set aside.
Fry the veggies

3 Fry the veggies

Pour the remaining coconut oil in the pan. Add the garlic and ginger and fry for 2 minutes. Add all the other vegetables in the pan and fry at medium low heat for 5-8 minutes until softened. Add the chicken back on the pan. Pour in the soy sauce, fish sauce and a squeeze of lime juice. Mix well. Serve with a drizzle of sesame oil and freshly chopped red chilli.
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