Ingredients — 2 servings
- 300 g boneless, skinless chicken breast, cut into bite-size pieces
- 3 cups green cabbage, thinly sliced
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 small bell pepper, sliced
- 1–2 green onions, chopped
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon grated fresh ginger, optional
- Salt, to taste
- 1 teaspoon sesame seeds, optional
👩🍳 Instructions
- Season the chicken:
Toss the chicken pieces with paprika, black pepper, and a small pinch of salt. - Cook the chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken and set aside. - Sauté the vegetables:
In the same skillet, add onion and bell pepper. Cook for 2–3 minutes. - Add cabbage and garlic:
Add the sliced cabbage, minced garlic, and ginger. Stir-fry for 4–6 minutes, until the cabbage becomes tender but still has a little crunch. - Combine:
Return the cooked chicken to the skillet. Add soy sauce and sesame oil, then toss everything together for 1–2 minutes. - Finish:
Stir in the green onions and red pepper flakes if using. Sprinkle with sesame seeds. - Serve:
Serve hot on its own or with rice if you’d like a more filling meal.
💡 Tip
For the best texture, don’t overcook the cabbage. Keep the skillet fairly hot and stir frequently so the chicken gets browned while the vegetables stay flavorful and slightly crisp.
