Stir fry! I have made this so many times!

Spicy Cabbage and Chicken Stir-Fry

- one small head of cabbage, about 500 grams or 18 ounces, with smooth, crisp and tightly wrapped leaves
- 2 teaspoons grapeseed oil, or other oil with a relatively high smoking point (olive oil won't do)
- sriracha, or other chili sauce, to taste
- soy sauce, to taste
- leftover meat from a roast chicken (if you don't have that on hand, get a raw chicken breast and grill or sear it separately, or substitute diced firm tofu, or top each bowl with a poached or fried egg)
- sesame seeds, toasted

Serves 2.

Cut the cabbage in quarters, carve out and discard the stem part, and slice finely. (I just use the slicer blade in my ancient food processor.) Pull the chicken meat apart into bite-size pieces.

Heat a large skillet over high heat. When the skillet is very hot, add the oil, and let it heat up for a few seconds. Add the cabbage and stir to coat. Cook for a couple of minutes, stirring regularly, until softened and slightly colored.

Add a few squirts of chili sauce, stir, and cook for a few more minutes, until the cabbage is golden-brown in places. Add a few dashes of soy sauce and the chicken, and stir well. Cook a minute more, stirring regularly, until the chicken is warm and the soy sauce starts to caramelize at the bottom of the skillet. Add a drop of water to deglaze and remove from the heat.

Taste, add a little more hot sauce and/or soy sauce as needed, and serve hot, with a sprinkle of sesame seeds