Ingredients:

  • 1 lb ground chicken (lean)
  • 1 tbsp neutral oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 cups shredded Napa cabbage
  • 2 cups shredded carrots
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes

Instructions:

  1. Whisk together the soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes in a small bowl and set aside.
  2. Heat neutral oil in a wok over medium-high heat. Add ground chicken, breaking it apart with a spatula, and cook until golden-brown and no longer pink. Remove chicken with a slotted spoon and set aside.
  3. In the same pan, sauté sliced onion for 2 minutes, then stir in garlic and ginger until fragrant (about 30 seconds).
  4. Add shredded cabbage and carrots to the pan. Stir-fry for 4–6 minutes, allowing the cabbage to sit undisturbed occasionally to achieve charred edges.
  5. Return the browned chicken to the pan and pour the prepared sauce over the mixture. Toss on high heat for 2 minutes until the sauce emulsifies and coats everything evenly.