1½ - 2poundschicken breasts, cut into 1-inch pieces, about 3 to 4 breasts
½teaspoonsalt
¼teaspoonpepper
Veggies
1½tablespoonolive or avocado oil
12ouncesfresh green beans, trimmed and halved
½head of cabbage, sliced into thin strips, red or green cabbage, about 4 cups
1tablespoongarlic, minced
½teaspoonsalt
⅓cupcoconut aminos or low sodium soy sauce
1tablespoonrice vinegar , can sub apple cider vinegar
¼teaspooncrushed red pepper flakes, Use ½ tsp if you like spicier flavors. That’s what I do!
Instructions
Heat oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken pieces. Season with salt and pepper. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning. Remove chicken from pan and set aside when done. Leave any oil remaining in the skillet.
Add another 1½ tbsp oil to skillet with green beans, cabbage, and garlic. Season with salt. Let cook, stirring occasionally, until cabbage is close to tender, about 8 to 10 minutes.
Add chicken, coconut aminos or low sodium soy sauce, rice vinegar, and crushed red pepper flakes to skillet. Stir all ingredients in skillet together. Reduce heat to medium and cover. Simmer for 5 to 6 minutes or until green beans are tender.