Step 1: Build the flavor base.
First, in a large 10-inch skillet or wok over medium heat, combine the shredded chicken, chopped celery, cooked rice (if using), grated ginger, minced garlic, and shredded red cabbage.
Then, stir frequently for about 5-7 minutes. You want the vegetables to be slightly tender but still maintain a great, fresh crunch.
Step 2: Sauce and finish.
Next, pour in the 3 tablespoons of soy sauce and 1 teaspoon of sesame oil. Stir everything quickly and thoroughly for about 1 minute more. This allows the flavors to meld and the sauce to lightly coat all the ingredients.
Step 3: Serve and garnish.
Transfer the hot mixture immediately into serving bowls. Finally, garnish generously with a sprinkle of sesame seeds and the reserved chopped celery for extra freshness. Enjoy!
Recipe by The Produce Moms.
