Prepare: Start by chopping all your vegetables and ingredients.

Sauté: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 3 minced cloves of garlic and 1 tablespoon of freshly grated ginger to the pan, sautéing for about 1 minute until fragrant and golden.

Cook Chicken: Add 1 pound of diced boneless skinless chicken breasts to the pan. Cook for 5-7 minutes until the chicken is browned and cooked through, reaching an internal temperature of 165°F.

Add Vegetables: Toss in 4 cups of shredded green cabbage, 1 cup of matchstick carrots, 1 cup of broccoli florets, 1 medium chopped red bell pepper, 1 medium sliced onion, and 1 cup of shiitake mushrooms. Stir-fry for 4-5 minutes until the vegetables are tender but still vibrant.

Mix Sauce: In a separate small bowl, mix together 1 cup of chicken broth, 2 tablespoons of coconut aminos, 1 tablespoon of arrowroot starch, and season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon crushed red pepper flakes.

Combine: Pour the sauce mixture into the pan with the chicken and vegetables. Stir well to ensure everything is coated, cooking for another 2-3 minutes until the sauce nicely thickens.

Garnish: Remove from heat and sprinkle with 2 tablespoons of toasted sesame seeds for that perfect finishing touch. Serve your Chicken and Cabbage Lo Mein warm and enjoy!