Tangy Cabbage and Chicken StirFry

Instructions

1. 1

   In a small bowl, combine the ingredients for the marinade and mix well. Add in the chicken and mix until each piece is well coated. Set aside for 15 minutes.

2. 2

   Heat up 1 tablespoon of olive oil in a wok or large pan over medium-high heat. Once the oil is hot, add in the chicken and stir fry until golden brown and cooked through. Remove the chicken from the pan and set aside.

3. 3

   In the same wok or pan, heat up another tablespoon of olive oil over medium heat. Once hot, add in the garlic and onion. Stir-fry for 1-2 minutes until fragrant and slightly softened. Add in the red bell pepper and continue stir-frying for another minute.

4. 4

   Turn up the heat to high and add in the shredded cabbage. Stir-fry for 2-3 minutes until it starts to get tender but still has some crunch to it.

5. 5

   Add the chicken back into the pan and stir to combine with the vegetables. Pour in the apple cider vinegar and cook until the liquid has reduced and thickened slightly, about 1-2 minutes.

6. 6

   Garnish the stir-fry with sliced green onions and serve hot.