Chicken Stir-Fry with Cabbage

Ingredients

• 8 oz chicken breast, sliced
• 3 cups shredded cabbage
• 1 cup matchstick carrots
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp olive oil

Instructions

1. Pat 8 oz sliced chicken breast dry with paper towels. Heat a large skillet or wok over medium-high heat and add 1 tbsp olive oil. Once the oil is hot and shimmering (about 1 minute), add the chicken in a single layer.

2. Cook the chicken undisturbed for 3-4 minutes until the bottom is golden brown. Stir and cook for another 2-3 minutes until cooked through with no pink remaining in the center. Transfer to a plate and set aside.

3. Return the skillet to medium-high heat. Add 3 cups shredded cabbage, 1 cup matchstick carrots, 2 minced garlic cloves, and 1 tsp grated fresh ginger. Stir-fry the vegetables for 4-5 minutes, stirring frequently, until the cabbage wilts and the carrots become tender-crisp.

4. The vegetables should soften but still retain some crunch. You'll notice the cabbage begins to turn translucent and edges may caramelize slightly (about 3-4 minutes into cooking).

5. Return the cooked chicken to the skillet and pour in 2 tbsp soy sauce. Toss everything together quickly over the heat for 30 seconds to 1 minute, coating all the ingredients evenly in the sauce.

6. Transfer to serving bowls or plates and serve hot. Enjoy immediately while the vegetables are still warm and have a slight bite to them.

Tips

• For maximum flavor, use fresh ginger and garlic rather than powdered versions. Mince them finely so they distribute evenly.
• Make this a complete meal by serving over brown rice, white rice, or cauliflower rice to suit your carb preferences.
• Swap cabbage for bok choy, broccoli, or snap peas, or add mushrooms and bell peppers for more vegetable variety and nutrients.
• Add a drizzle of sesame oil, a squeeze of lime juice, or sliced green onions on top for brightness and aroma.