Chinese Chicken Cabbage Stir-Fry

• In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
• Add the shredded cabbage, julienned carrots, and sliced bell pepper (if using). Stir-fry the vegetables for 4-5 minutes until they are tender-crisp. If you like the cabbage to be softer, cook it a bit longer.

5. Combine Chicken and Sauce:

• Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables, stirring well to coat everything in the sauce.
• If you added cornstarch to the sauce, the sauce will thicken as it heats up. Cook for an additional 2-3 minutes, allowing the sauce to thicken and everything to heat through.

6. Serve:

• Once the stir-fry is ready, remove from heat and transfer to a serving dish.
• Garnish with chopped green onions (scallions) for a fresh crunch and a pop of color.
• Serve the stir-fry hot over rice, noodles, or enjoy it on its own for a low-carb option.

Tips:

• Add More Veggies: Feel free to add other vegetables like mushrooms, snap peas, or baby corn for extra texture and flavor.
• Make it Spicy: Increase the crushed red pepper flakes or add a drizzle of sriracha or chili paste for more heat.
• Chicken Alternatives: You can also use shrimp, beef, or tofu in place of chicken for different protein options.
• Make Ahead: You can prep the chicken, vegetables, and sauce ahead of time for an even quicker dinner.

This Chinese Chicken Cabbage Stir-Fry is quick, easy, and loaded with fresh flavors. It’s the perfect weeknight meal that’s light, healthy, and delicious! Enjoy!