Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes until browned and nearly cooked through.
Add onion and cabbage, then cook for 4 to 5 minutes until the cabbage starts to soften. Stir in garlic and ginger and cook for 30 seconds.
In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic powder, and black pepper.
Pour the sauce into the skillet and stir well. Cook for 2 to 3 minutes until the chicken is fully cooked and the sauce becomes glossy.
Add the cooked rice and toss everything together for 2 to 3 minutes until evenly coated and heated through.
Sprinkle with green onions and sesame seeds if using. Serve hot straight from the skillet. Store leftovers in the fridge for up to 3 days.