Step 1

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.

Step 2

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.

Step 3

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.