Prepare the Ingredients: Start by julienning the carrot, slicing the capsicum, and shredding the cabbage. Slice the onion thinly, and cut the chicken breast into thin strips. Set each ingredient aside.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally until it turns golden and is cooked through. Remove the chicken from the pan and set it aside.
Stir-Fry the Vegetables: In the same pan, add the remaining oil and sauté the chopped garlic for about 30 seconds until fragrant. Add the julienned carrots, bell pepper, and sliced onion. Stir-fry for about 2-3 minutes until the vegetables begin to soften but remain slightly crunchy.
Add the Cabbage and Combine: Add the shredded cabbage to the pan and stir everything together. Stir-fry for another 1-2 minutes until the cabbage begins to soften.
Reintroduce the Chicken and Serve: Return the cooked chicken to the pan and toss everything together. Continue to stir-fry for another minute to ensure everything is well combined and heated through. You can drizzle some soy sauce or your favorite stir-fry sauce for extra flavor if desired.
Meal Prep: Divide the stir-fry into meal prep containers, or serve it over your choice of rice or noodles. Store it in the fridge for up to 4 days, or freeze for later use.
