Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 medium head (2 lbs) red cabbage, shredded
  • 2 tbsp neutral oil
  • 1 medium yellow onion, sliced
  • 2 large carrots, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch

Instructions:

  1. Whisk together the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl until the starch is fully dissolved. Shred the red cabbage into thin ribbons and slice the chicken into uniform strips.
  2. Heat 1 tbsp of oil in a wok over high heat until shimmering. Add the chicken in a single layer, let it sit undisturbed for 2 minutes to develop a golden-brown crust, then stir-fry for another 3 minutes until cooked through. Remove chicken from the pan and set aside.
  3. Add the remaining 1 tbsp of oil to the wok. Toss in the onions and carrots, stirring for 2 minutes. Add the red cabbage, stirring constantly for 4–6 minutes until the cabbage wilts slightly but maintains a crunch.
  4. Stir in the garlic, ginger, and red pepper flakes for 30 seconds until fragrant. Return the chicken to the pan and pour the sauce over the mixture. Stir-fry for 1–2 minutes until the sauce thickens into a glossy glaze.