½ teaspoon sesame seeds, plus more for garnish if desired
Pinch salt and pepper
½ lb boneless, skinless chicken breast, sliced cross-wise into thin strips
2 tablespoons cornstarch (see Note)
½ lb green cabbage, sliced into thin shreds
2 medium carrots, thinly sliced on a diagonal
1 shallot, halved and thinly sliced
1 scallion, white and greens parts, thinly sliced
Instructions
Whisk together 1 tablespoon water, ½ tablespoon sesame oil, soy sauce, vinegar, honey, garlic, ginger, sesame seeds, and a pinch of salt and pepper. Stir in the chicken and let it marinade 5 to 10 minutes. Remove the chicken from the marinade (reserving the marinade for later use) and toss it with the cornstarch to coat.
Add the remaining 1½ tablespoons oil to a wok or large skillet over high heat; once the oil is hot, turn the heat down to medium-high. Add half the chicken in a single layer and cook until browned on both sides, about 2 to 3 minutes; remove the cooked chicken and cook the rest of it the same way.
To the skillet you cooked the chicken in, add the cabbage, carrot, shallot, reserved marinade, and remaining 4 tablespoons water; toss with a wooden spoon, scraping up any brown bits from the bottom. Cook until the veggies are crisp-tender, about 3 to 5 minutes, stirring frequently.
Turn off the heat and stir in the chicken.
Serve garnished with the scallion and more sesame seeds if desired.
Notes
Paleo Version: Use coconut aminos instead of soy sauce; use arrowroot starch instead of cornstarch. Omit honey for Whole30.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/cabbage-carrot-chicken-stir-fry/