1. Marinate Chicken
In a bowl, marinate the thinly sliced chicken breasts with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil for about 15 minutes.
2. Cook Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and cook until browned and cooked through, about 5–7 minutes.
Remove the chicken from the skillet and set aside.
3. Sauté Aromatics
In the same skillet, add the remaining 1 tablespoon of olive oil.
Sauté the minced garlic and grated fresh ginger until fragrant, about 1 minute.
4. Stir-Fry Vegetables
Add the shredded cabbage, sliced mushrooms, and shredded carrots to the skillet.
Stir-fry for 5–7 minutes until the vegetables are tender-crisp.
5. Combine & Sauce
Return the cooked chicken to the skillet.
Add 2 tablespoons of hoisin sauce and 1 tablespoon of rice vinegar.
Stir everything together until well combined and heated through, ensuring the chicken and vegetables are coated in the sauce.
6. Season & Garnish
Season with salt and pepper to taste.
Garnish with sliced green onions before serving.
Serving Suggestions
Serve as-is for a low-carb meal.
Wrap in lettuce leaves for a fresh, crunchy option.
Pair with cauliflower rice for extra bulk without added carbs.
Tips & Variations
Use boneless chicken thighs for a richer flavor.
Add a splash of chili oil or sriracha for heat.
Substitute hoisin sauce with low-sugar alternatives if needed.
1. Marinate Chicken
In a bowl, marinate the thinly sliced chicken breasts with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil for about 15 minutes.
2. Cook Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and cook until browned and cooked through, about 5–7 minutes.
Remove the chicken from the skillet and set aside.
3. Sauté Aromatics
In the same skillet, add the remaining 1 tablespoon of olive oil.
Sauté the minced garlic and grated fresh ginger until fragrant, about 1 minute.
4. Stir-Fry Vegetables
Add the shredded cabbage, sliced mushrooms, and shredded carrots to the skillet.
Stir-fry for 5–7 minutes until the vegetables are tender-crisp.
5. Combine & Sauce
Return the cooked chicken to the skillet.
Add 2 tablespoons of hoisin sauce and 1 tablespoon of rice vinegar.
Stir everything together until well combined and heated through, ensuring the chicken and vegetables are coated in the sauce.
6. Season & Garnish
Season with salt and pepper to taste.
Garnish with sliced green onions before serving.
Serving Suggestions
Serve as-is for a low-carb meal.
Wrap in lettuce leaves for a fresh, crunchy option.
Pair with cauliflower rice for extra bulk without added carbs.
Tips & Variations
Use boneless chicken thighs for a richer flavor.
Add a splash of chili oil or sriracha for heat.
Substitute hoisin sauce with low-sugar alternatives if needed.
