Ingredients
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
3 cups shredded cabbage
1 cup sliced mushrooms
1/2 cup shredded carrots
3 green onions, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
Salt and pepper to taste
Directions
see continuation on next page
Directions
In a bowl, marinate the sliced chicken with soy sauce and sesame oil for about 15 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and ginger until fragrant, about 1 minute.
Add the cabbage, mushrooms, and carrots to the skillet. Stir-fry for 5–7 minutes until the vegetables are tender.
Return the chicken to the skillet and add the hoisin sauce and rice vinegar. Stir everything together until well combined and heated through.
Season with salt and pepper to taste. Garnish with sliced green onions before serving.
