3tablespoonsreduced-sodium soy sauceor a gluten-free alternative
1tablespoonrice vinegar
1tablespoonsriracha
1teaspooncornstarch
For the chicken:
2tablespoonsavocado oil
4cupsshredded green cabbage(I use a 12-ounce bag of coleslaw mix)
1tablespoonfresh garlicminced
1tablespoonfresh ginger rootminced
3cupscooked chicken breastsshredded (15 ounces, from 2 large chicken breasts)
½cupsliced green onions(1 ounce)
Instructions
In a small bowl, whisk together the soy sauce, vinegar, sriracha, and cornstarch.
Heat the oil in a large, deep skillet over medium-high heat for about 2 minutes. Add the shredded cabbage, garlic, and ginger. Cook, stirring, until the cabbage is tender-crisp, about 1 minute.
Stir in the shredded chicken and cook, stirring, for 1 more minute.
Reduce the heat to medium. Mix the sauce again, then stir in the green onions and sauce. Cook, stirring, until the chicken and cabbage are well-coated in the sauce, about 1 more minute. Serve immediately.
Video
Notes
The traditional recipe is served with little savory pancakes. Instead of those, I use lettuce wraps. The best lettuce varieties for this purpose are Iceberg or Boston. While Romaine is lovely, its large, elongated leaves with their prominent ribs don't work so well as cups.
Another option is to serve this dish on a bed of cauliflower rice to soak up the yummy sauce. And, of course, you can simply serve it in pretty bowls!
Leftover chicken can be kept for 3-4 days in the fridge in an airtight container. But if you used pre-cooked chicken that had already spent a day or two in the fridge, you should keep that in mind when counting those 3-4 days. To reheat the leftovers without drying the chicken, it's best to heat them covered and use the microwave on a low setting.