2 tbsp Olive oil (divided)
3 cloves Garlic (minced)
1/2 large Onion (diced)
3 Chicken breast (cut into bite size pieces)
5 cups Cabbage (shredded)
2 TBS Coconut aminos, or Tamari, or Soy Sauce
2 tsp fresh root ginger grated
Coriander leaf to serve
1/2 large Bell pepper (chopped)
2 tbsp Chives (chopped)
Heat a tablespoon of olive oil in a large skillet or wok, over medium heat. Add onion. Cook for 5-7 minutes, until translucent. Add the garlic and cook for 30 seconds, until fragrant.
Increase heat to medium-high. Add the remaining olive oil and the chicken. Stir fry for 3-5 minutes, until the chicken is just golden. (Don’t overcook to avoid drying it out. You want it to be about 80%-90% done.)
Add the cabbage, and after a minute iof using bell pepper, carrot brocolli, and coconut aminos or tamari or soy sauce. Season with sea salt, and black pepper. Stir fry for 3-5 minutes, until the cabbage is tender. Garnish with chives and coriander leaf.