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1.Season the chicken well with salt and pepper. Heat the oil in a heavy-bottomed pan and fry the meat until golden-brown all over. Give the chicken a chance to brown before you start stirring.
2. Add the garlic, ginger and chilli, then mix through. Add the cabbage and carrots and fry for another 5 minutes or until the vegetables are cooked and glossy. Add a dash of boiling water if the vegetables are wilting too slowly for your liking; just make sure the pan boils dry again.
