This chicken cabbage stir fry is a great choice for weeknight dinner. It is made with shredded cabbage, carrots, peppers, and ground chicken, cooked in a tasty sauce with hoisin, soy sauce, rice vinegar, and honey.
2 tablespoons vegetable oil, divided
1 pound ground chicken
1 cup chopped onion
2 medium carrots, shredded or cut into matchstick pieces
1 red bell pepper, chopped
2 tablespoons grated fresh ginger
2 cloves garlic, minced
1 head cabbage, coarsely shredded
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 green onion, sliced
Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Remove chicken from the skillet with a slotted spoon; set aside.
Pour remaining 1 tablespoon oil to the skillet. Add onion, carrots, and bell pepper; cook and stir until softened, about 4 minutes. Add ginger and garlic and cook for 2 minutes more.
Add 1/2 of the cabbage to the skillet. Cover and cook, stirring occasionally, until it begins to wilt, about 4 minutes. Add remaining cabbage. Cover and cook, stirring occasionally, until all the cabbage is tender and wilted, 6 to 8 minutes.
Whisk hoisin sauce, soy sauce, rice vinegar, honey, salt, and pepper together in a small bowl. Add sauce mixture and cooked chicken to the skillet. Cook and stir until heated through, about 2 minutes.
Garnish with sliced green onion before serving.
