Cooked - Chinese Chicken Cabbage Stir-fry - New Recipe

Slice the chicken breast into thin strips.Thinly slice the cabbage, bell peppers, and onion. Cut the broccoli into small florets. Mince the garlic and ginger.In a mixing bowl, combine the soy sauce, rice vinegar, sesame oil, erythritol, black pepper, and crushed red pepper flakes. Whisk until well combined.In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced chicken and cook undisturbed for about 3-4 minutes until browned on one side.Stir the chicken and cook for an additional 3-4 minutes until fully cooked through. Remove the chicken from the skillet.In the same skillet, add minced garlic and ginger, sauté for about 30 seconds. Add the sliced onion, bell peppers, and broccoli, stir-fry for about 5-7 minutes.Stir in the sliced cabbage and cook for an additional 3-4 minutes.Return the cooked chicken to the skillet and stir to combine.Pour the prepared sauce over the chicken and vegetables, stir well to coat. If using cornstarch, allow the sauce to simmer for an additional minute until it thickens slightly.Taste and adjust seasoning if necessary. Garnish with chopped green onions.Serve hot, either on its own or with cauliflower rice.