1-Getting this Chinese Chicken Cabbage Stir Fry right: starts with a few simple steps that anyone can follow. Begin by mixing the marinade: combine 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 them sit for at least 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 but save that marinade, then stir-fry the chicken for about 4 minutes until it’s browned and set it aside. In the same pan, add the remaining 1 tablespoon of oil and the chopped shallot, cooking it 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. Stir-fry this mix for around 4 minutes until the cabbage wilts but stays crisp. Finally, add back the reserved marinade, chicken, and 1 1/2 cups frozen peas, cooking until the chicken is fully done, peas are tender, and the sauce thickens nicely.