Cabbage Stir Fry

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  Garlic(23g)
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  Ginger, Fresh Root(30g)
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  Red pepper flakes(3g)
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  Cloves, Ground(1g)
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  Soy Sauce, Low Sodium(60g)
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  Vinegar, Rice(30g)
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  Maple syrup(23g)
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  Cabbage, Green(680g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Carrots(480g)
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  Green Onion (Scallion)
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  Cilantro, Fresh(120g)
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions in a separate pot. Set aside.
2. 2While the rice cooks, mince the garlic and ginger, and combine in a small bowl with the red pepper flakes and ground cloves. In another small bowl, whisk together the low sodium soy sauce, rice vinegar, and maple syrup. Keep both bowls within arm's reach.
3. 3Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering. Add the ground chicken and cook 5–7 minutes, breaking it apart with a spoon, until no longer pink and any liquid has mostly evaporated. Stir in 2 tablespoons soy sauce during cooking. Transfer the cooked chicken to a plate.
4. 4Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the cabbage and carrots, stirring occasionally, and cook 2 minutes until the cabbage just begins to wilt.
5. 5Add the garlic-ginger-spice mixture and the soy sauce-vinegar mixture to the skillet. Cover and cook over high heat 1 minute until the cabbage is completely wilted but still crisp-tender.
6. 6Uncover the skillet, stir in the green onions, cilantro, and reserved chicken, and cook 30 seconds over medium-high heat until warmed through.
7. 7Divide the stir-fry evenly into 6 airtight containers while hot, and portion the brown rice alongside. Store in the refrigerator for up to 4 days.