A quick, healthy, and flavorful stir-fry combining tender chicken with crisp cabbage in a savory sauce made with garlic, ginger, and soy sauce.

2 chicken breasts, thinly sliced

4 cups cabbage, shredded

1 tablespoon olive oil

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, freshly grated

1/4 cup soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon chili paste (optional for heat)

1/2 teaspoon sesame seeds (for garnish)

Green onions, chopped (for garnish)

Salt and pepper to taste

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Heat olive oil and sesame oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and sauté for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the shredded cabbage to the skillet, stirring frequently, and cook for 3-5 minutes, or until the cabbage is just tender but still crisp.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and chili paste.
Return the chicken to the skillet and pour the sauce over the chicken and cabbage. Stir well to combine and heat through.
Cook for an additional 2-3 minutes, allowing the sauce to coat the chicken and cabbage evenly.
Garnish with sesame seeds and green onions before serving.

For a vegetarian version, substitute chicken with tofu or tempeh.

To make it gluten-free, use tamari instead of soy sauce.

For extra heat, increase the chili paste or add red pepper flakes to the sauce.

Additional vegetables like carrots, bell peppers, or snow peas can be added for more nutrition.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave for 1-2 minutes or in a skillet over medium heat.