Step-by-Step Instructions

• Begin by cutting the boneless skinless chicken breast into bite-sized pieces for quick cooking. Chop the green cabbage, slice the onion, and mince the garlic.
• Place a large skillet over medium-high heat and add 1 tablespoon of olive oil.
• Add the bite-sized chicken pieces to the heated skillet, seasoning them with paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until they are golden and nearly cooked through.
• In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onion and cook for 2-3 minutes until it softens and becomes translucent.
• Stir in the minced garlic and cook for 30 seconds until it becomes fragrant.
• Add the chopped cabbage to the skillet, stirring often. Cook for 5-7 minutes until it wilts down and begins to caramelize.
• Return the cooked chicken to the skillet and pour in the soy sauce and chicken broth. Stir everything together.
• Let the mixture cook for another 2-3 minutes, allowing the chicken to fully cook through and the sauce to reduce slightly.
• Remove from heat and sprinkle with chopped fresh parsley for a burst of freshness. Serve hot.