1-Getting started with this Chinese Chicken Cabbage Stir Fry: First, mix your marinade by combining 2 tablespoons cornstarch, 2 tablespoons lemon juice, 2 tablespoons low sodium soy sauce, 1/2 teaspoon ground ginger, and 1 cup chicken broth in a bowl. Add the 1/2 pound of chicken pieces and let it marinate for 15 minutes to soak up those flavors.

2-Next: heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Drain the chicken from the marinade, saving the liquid, and stir fry the chicken for about 4 minutes until it’s browned. Set the chicken aside once it’s done. Then, add the remaining 1 tablespoon of vegetable oil to the skillet and sauté 1 chopped shallot for 1-2 minutes until it softens.

3-Now: toss in 1 bell pepper cut into strips, 4 cups shredded cabbage, and 1 medium carrot cut into thin strips. Cook this mix for about 4 minutes until the cabbage wilts but stays crisp. Return the chicken to the skillet along with the reserved marinade and 1 1/2 cups thawed frozen peas. Stir everything together until the chicken is fully cooked, the peas are tender, and the sauce thickens up nicely.

4-Final Touches: Once everything is ready, remove from heat and garnish with 1 sliced scallion and sesame seeds for a pop of flavor and color. This step-by-step approach makes it easy to create a delicious Chinese Chicken Cabbage Stir Fry in just 35 minutes total. For more cooking tips, visit this vegetable stir fry guide to enhance your skills.