Instructions

• Prepare the teriyaki sauce: in a small bowl or measuring cup whisk together 5 Tbsps liquid aminos (or soy sauce), 2 Tbsps rice vinegar, 2 Tbsps pure maple syrup (or honey), 4 large cloves garlic (minced), 1 Tbsp fresh ginger (peeled and grated), and 1 Tbsp tapioca flour (or cornstarch) until smooth. Set aside.
• Heat 1 Tbsp avocado oil in a large heavy pot or a deep 12-inch skillet over medium-high heat until shimmering.
• Add 1 medium-sized yellow onion (chopped) and sauté 3–4 minutes, until it begins to soften and become translucent.
• Add 6–8 cups thinly sliced green cabbage, 1 large grated carrot, and 1 red bell pepper (cut into matchsticks). Sprinkle the 1 pinch of sea salt over the vegetables. Cover and cook, stirring occasionally, until the cabbage has wilted, about 8–10 minutes.
• Push the vegetables to one side of the pan. Add the remaining 1 Tbsp avocado oil to the empty side, then add 1 1/2 lbs chopped boneless skinless chicken breasts (bite-sized) and 5 stalks green onion (chopped). Let the chicken brown for 5–8 minutes, stirring once or twice and keeping it separated from the vegetables at first to encourage browning.
• Stir the browned chicken into the vegetables, cover, and continue cooking over medium-high, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 8–15 minutes depending on piece size.
• Pour the prepared teriyaki sauce into the pot and stir to coat everything. Cook over medium-high, stirring frequently, until the sauce thickens and coats the chicken and vegetables, about 2–5 minutes.
• Taste the finished dish. If you or your guests want stronger seasoning, serve additional liquid aminos (or soy sauce), rice vinegar, or maple syrup/honey on the side for individual adjustment.
• Divide the Teriyaki Chicken and Cabbage into bowls and serve immediately.