Ingredients:

  • 1 lb chicken breast, sliced into thin 1-inch strips
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 1 tbsp neutral oil
  • 1.5 lbs green cabbage, cored and shredded into 1/2-inch ribbons
  • 2 large carrots, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, sliced, whites and greens separated
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sambal oelek
  • 1/2 tsp black pepper

Instructions:

  1. Prep the chicken. Toss the 1 lb of sliced chicken breast with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/4 tsp baking soda. Note: This creates the velvet texture.
  2. Marinate briefly. Let the chicken sit for 10 minutes. Use this time to shred your 1.5 lbs of cabbage and julienne the carrots.
  3. Sear the protein. Heat 1 tbsp neutral oil in your skillet over high heat until it's barely smoking. Add chicken in a flat layer and leave it alone for 2 minutes until it develops a golden crust.
  4. Finish the chicken. Toss and cook for 2 more minutes until just cooked through, then move it to a plate. Note: Removing the chicken prevents it from getting rubbery while you cook the greens.
  5. Char the cabbage. Add a tiny bit more oil if the pan is dry. Throw in the cabbage and carrots. Let them sit for 60 seconds until you see dark brown edges.
  6. Sauté the greens. Toss the vegetables frequently for 3 to 4 minutes. They should be crisp tender — softened but with a distinct snap.
  7. Add aromatics. Move the vegetables to the edges of the pan. Drop the garlic, ginger, and scallion whites into the center. Sauté for 30 seconds until the aroma hits you.
  8. Combine and glaze. Return the chicken to the pan. Pour in the 3 tbsp soy sauce, sesame oil, rice vinegar, sambal oelek, and black pepper.
  9. The final toss. Mix everything vigorously for 1 minute until the sauce is glossy and thick.
  10. Garnish and serve. Turn off the heat and top with the sliced scallion greens immediately.