MenuA nutritious stir-fry featuring tender chicken thighs, fresh cabbage, vibrant vegetables, and sweet red bell pepper.
Per serving
Prepare the ingredients by chopping the chicken thighs into bite-sized pieces, mincing the garlic and ginger, slicing the onion and carrots, chopping the cabbage, and dicing the red bell pepper.
Heat olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add the chicken thighs to the skillet and season with salt and black pepper. Cook until browned and cooked through, about 6-8 minutes.
Add the sliced onion, carrots, and diced red bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.
Add the chopped cabbage and scallions to the skillet. Stir in the soy sauce and cook until the cabbage is wilted, about 3-5 minutes.
Taste and adjust seasoning if necessary. Serve the stir-fry hot over rice or enjoy as is.