Ginger Fried Chicken with Cabbage and Carrots

Author: Martine Partridge Modified by: IHHC


  • 2 Chicken breasts, cut into bite-sized pieces
  • 6 Tbsp. Avocado or olive oil
  • 1 Tbsp. Ginger, minced
  • 2 Garlic cloves, crushed
  • 4 C. Green cabbage, shredded
  • 2 Carrots, julienned or grated (about 1.5-2 c)
  • 1 Tbsp. Apple cider vinegar
  • 1 Tbsp. Coconut aminos
  • ¼ c Green onion, chopped


  1. In a large skillet, heat 4 Tbsp. oil on medium high. Add chicken and cook for 7-10 minutes, or until almost fully cooked.
  2. Add 2 Tbsp. oil, garlic and ginger. Cook until fragrant, about one minute.
  3. Add cabbage and carrot. Cook until soft, and the chicken is thoroughly cooked, about 6-8 minutes.
  4. Remove the chicken, cabbage and carrot mix from the heat. Stir in coconut aminos, vinegar, and green onion. Serve.