📖 Instructions

1. Prepare the chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, marinate the chicken with 1 tablespoon of soy sauce (or coconut aminos for paleo), 1 teaspoon of ginger, and 1/2 teaspoon of garlic powder. Let it sit for at least 15 minutes, or longer if you have time.
2. Prep the vegetables: While the chicken marinates, shred the cabbage. You’ll want about 4 cups of shredded cabbage. Mince the garlic and ginger.
3. Heat the wok: Place your wok or large skillet over high heat. Add 1 tablespoon of sesame oil. Make sure the oil is hot before proceeding—this is key for a good stir-fry.
4. Cook the chicken: Add the marinated chicken to the hot wok. Stir-fry until the chicken is cooked through and slightly browned. This should take about 5-7 minutes. Remove the chicken from the wok and set aside.
5. Stir-fry the aromatics: Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
6. Add the cabbage: Add the shredded cabbage to the wok. Stir-fry for about 5-7 minutes, until the cabbage is tender-crisp. It should still have a slight bite to it.
7. Combine ingredients: Return the cooked chicken to the wok with the cabbage. Add the remaining 1 tablespoon of soy sauce (or coconut aminos), 1 teaspoon of sesame oil, and a pinch of black pepper. Stir everything together to combine.
8. Simmer and serve: Stir-fry for another 2-3 minutes, allowing the flavors to meld together. If the stir-fry seems too dry, add a splash of chicken broth or water.
9. Garnish and serve: Garnish with sesame seeds and chopped green onions (if using). Serve hot and enjoy your keto-friendly chicken and cabbage stir-fry!