3cupscooked chicken breastsshredded (15 oz, from 2 large chicken breasts)
½cupsliced green onions(1 oz)
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, 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. Give the sauce another mix, then stir in the green onions and the 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 cabbage or lettuce wraps. 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!