# Components:
→ 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.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add the sliced onion and cook for about 2 minutes, stirring occasionally, until translucent.
04 - Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
05 - Add the chicken, season lightly with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until cooked through and no pink remains.
06 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side.
07 - Cook the vegetables for 3–4 minutes, tossing occasionally, until they begin to soften but still retain some crunch.
08 - Mix chicken and vegetables together in the pan until evenly combined.
09 - Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1–2 minutes until heated through.
10 - Taste and adjust seasoning with extra soy sauce, salt, or pepper if needed.
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.
