Stir-Fried Ginger Chicken with Savoy Cabbage; no guns in paleo

Now that we’re finally done with the winter squashes I can buy other vegetables.

But I’m still ‘cooking for two’ so I only get to buy one of the big vegetables each week – like cauliflower (3 – 4 meals) or cabbage (3 – 4 meals). They’re just, well,  so big…. much bigger than what I used to buy in the U.S.

Or maybe I just wasn’t so conscious of waste…. Hmmm.

Thankfully, I can pick up a small head of broccoli, a handful of flat Italian beans or a dozen sunchokes, all of which are also in season now.

Asparagus is coming soon…..

It’s so nice not to be eating squash almost every night.

Stir-fried Ginger Chicken with Savoy Cabbage

Total time: 30 minutes


  • 2 chicken breasts, cut into bite-size pieces
  • 1 rib celery, sliced
  • 1/2 red pepper, cut into strips
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 – 3 tbs minced, fresh ginger depending on how much you like it
  • 3 cups coarsely shredded Savoy or green cabbage
  • 2 tsp olive oil
  • 1 tsp sesame oil
  • 2 tbs soy sauce
  • 1 tbs Balsamic vinegar
  • 2 tbs dark brown sugar
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
  • 1/2 cup (3.3oz, 95gr) brown Basmati rice
  • 1 tsp butter
  • 1 cup (8oz, 240ml) chicken stock

Stir-Fried Ginger Chicken


  • Melt butter in small saucepan over medium heat.
  • Add rice and sauté, stirring for 1 – 2 minutes.
  • Add stock, cover and simmer for 15 minutes, or until done.
  • Heat oils in large skillet. Add onion and sauté 3 minutes.
  • Add celery, pepper and sauté 5 minutes longer.
  • Add garlic, ginger, cabbage and stir-fry until cabbage wilts.
  • Remove vegetables to a plate.
  • Add chicken to skillet and sauté 5 minutes.
  • Return vegetables to skillet.
  • Add soy sauce, vinegar, sugar, stock, cover and simmer, 10 minutes or until cabbage is tender.
  • Dissolve cornstarch in water.
  • Increase heat under skillet. Add cornstarch and stir until thickened.
  • Spoon over rice and serve.

Print Recipe

I just got sidetracked reading about the FL mom who was proud of the fact that she was teaching her 4-yr-old to shoot guns and, of course, how much he enjoyed it.

He just shot her in the back while she was driving them somewhere.

It does make one proud, doesn’t it!?!

I believe I am now out of (noncontroversial) words.

Here’s a re-post of an article on I did a few years ago on Discover magazine’s article ‘Paleomythic’.

Our Paleolithic ancestors did not live on meat alone.

They lived on whatever they could find. Evidence suggests that they ate fruits, nuts, tubers, meat, and even managed to make a type of bread. The diet varied as to where a group lived and what their level of sophistication (relatively speaking) was. According to science there is no one best diet for humans…. We (humans) have evolved right along with our food sources and our ability to use those sources.

Our Paleolithic ancestors were not barefoot sprinters.

Yes to the barefoot part, but there is strong evidence that early humans were distance runners, both for running down prey and for covering vast ranges foraging and scavenging. Rather than a quick sprint and a knife to kill prey, early humans likely chased it until it dropped from exhaustion.

Paleolithic mothers didn’t have their children permanently at their side.

Evidence shows that they were much like mothers of all ages – they expected and accepted help from the other adults in the family and in the village.

At least they didn’t have to worry about being shot by the kids….

Last update on March 9, 2016

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