Lebanese Healthy Chicken and Vegetable Stir-Fry

Instructions

1. Prepare Chicken and Spices: Cut half a chicken breast into cubes. Mix white pepper, salt, paprika, black pepper, seven spices, and oregano. Coat the chicken cubes evenly with the spice mix and set aside.
2. Prepare Vegetables: Roughly chop half a piece of cabbage. Remove seeds from two colored bell peppers and slice them about 1 cm thick. Slice one dry onion. Grate one carrot on a coarse grater. Chop the green ends of green onions and set aside.
3. Cook Chicken: Heat 4 tablespoons of olive oil in a frying pan over medium heat. Add the spiced chicken cubes and brown them on all sides until cooked through. Remove chicken and set aside.
4. Cook Onions and Peppers: In the same pan, add the sliced dry onions and cook until transparent and separated. Add the sliced bell peppers and cook for about 2 minutes until they start to wilt.
5. Cook Cabbage: Add the chopped cabbage to the pan, stir over low to medium heat, and cover with a lid. Cook while occasionally stirring until cabbage and peppers are wilted but still retain texture (about 5-7 minutes).
6. Add Carrots and Green Onions: Add the grated carrots and chopped green onion ends to the pan. Stir to combine and cook until carrots moisten the mixture but do not wilt completely.
7. Combine Chicken and Vegetables: Return the browned chicken cubes to the pan. Stir to combine with vegetables. Cover and cook for about 5 minutes, stirring occasionally, to allow flavors to meld and chicken to remain moist.
8. Add Final Seasonings: Add half a tablespoon of ground cumin and optional chili seeds. Sprinkle salt to taste. Stir well.
9. Add Pomegranate Molasses: Add 2 tablespoons of pomegranate molasses (or lemon juice as a substitute). Stir to coat the chicken and vegetables evenly. Turn off heat and serve.