# 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
07 - 1 cup shredded carrots
08 - 2 green onions, sliced diagonally
→ 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
15 - Sriracha or chili crisp for serving
# How to Make It:
01 - Thinly slice the chicken, shred the cabbage and carrots, mince the garlic and ginger, slice the onion, and chop the green onions. Arrange all prepared ingredients within arm's reach.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until the surface shimmers.
03 - Add the sliced onion and cook for approximately 2 minutes, stirring occasionally, until translucent. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant.
04 - Add the sliced chicken, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until cooked through with no pink remaining.
05 - Push the chicken mixture to one side of the pan. Add shredded cabbage and carrots to the empty side. Cook for 3 to 4 minutes, tossing occasionally, until vegetables begin to soften while retaining some crunch.
06 - Mix the chicken and vegetables together in the pan until evenly combined. Stir in soy sauce, rice vinegar, sesame oil, and sugar or honey. Toss to coat and cook for 1 to 2 minutes until heated through.
07 - Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.
08 - Divide the mixture into serving bowls. Garnish each bowl with sliced green onions, toasted sesame seeds, and a drizzle of Sriracha or chili crisp if desired.
