# What You'll Need:
→ Protein & Aromatics
01 - 1 pound boneless, skinless chicken breasts, thinly sliced or diced
02 - 2 tablespoons neutral oil (vegetable or canola)
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon grated fresh ginger
→ Vegetables
06 - 4 cups shredded green cabbage (about 1 small head)
07 - 1 cup shredded carrots (about 2 medium carrots)
08 - 2 green onions, sliced on a diagonal
→ Sauce & Seasonings
09 - 3 tablespoons low-sodium soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon granulated sugar or honey
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 1 teaspoon toasted sesame seeds (optional)
15 - Sriracha or chili crisp, for serving (optional)
# Directions:
01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Set aside on separate plates or in bowls for easy access during cooking.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering, approximately 1 minute.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent and softened.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add the chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through with no pink remaining.
06 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side of the skillet.
07 - Cook the vegetables for 3 to 4 minutes, tossing occasionally, until they begin to soften but still retain a slight crunch.
08 - Mix chicken and vegetables together in the pan until evenly combined throughout.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat all ingredients and cook for 1 to 2 minutes until heated through.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper as needed to balance flavors.
11 - Remove from heat and divide mixture into serving bowls. Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.
