Ingredients
Scale
- 2 tablespoons sesame oil
- 1 pound boneless skinless chicken breast, diced
- 4 cups shredded cabbage (green and purple mix)
- 1 cup sliced carrots
- 4 green onions, chopped
- 4 cloves garlic, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Optional toppings: 2 tablespoons sesame seeds, 1/4 cup fresh cilantro, Sriracha to taste
Instructions
- Heat sesame oil in a large skillet over medium-high heat until shimmering.
- Add diced chicken, season with salt and pepper, sauté 5-7 minutes until golden brown.
- Stir in garlic, shredded cabbage, carrots, and green onions; cook 3-5 minutes until tender.
- Pour in soy sauce and sprinkle ground ginger, stir well for 1-2 minutes.
- Remove from heat, adjust seasoning as needed.
- Spoon mixture into bowls and top with optional garnishes.
Notes
- Use fresh produce for maximum flavor.
- Serve immediately to maintain crunchiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg