 So I got a overwhelming amount of people who a little fit to be tired girl. Do y'all know what that means? I know I'm so country who are a little bit not so happy at the thought of me discontinuing my cooking videos So I won't slow down. They will continue, but they would not be at the It won't be as much as I was doing before I think I was doing release in the video every week Sometimes twice a week. It will probably be once every two weeks Now what I'm going to be making for y'all today is something I thought off the top of my head I saw a couple of people make this on YouTube. Sorry. I keep looking at the actual camera I'm using my backup camera right now. I saw a couple of people make this, but I'm gonna put my own spin on it So as far as spices goes we have red pepper flakes black pepper Coriander garlic powder onion powder and turmeric. We have half a head of cabbage here We have some green onions kind of getting that order as some celery some carrots over here We have ginger. We have garlic. We have half an onion. We have soy sauce chili paste And some stir-fry sauce. I'm wiping down my counters real quick But let me tell you what I have going on in that skillet I have the chicken that has been seasoned with the onion powder garlic powder and turmeric I have some veggies going in next the onions the garlic the ginger and two sticks of celery, okay? All right, so my chicken has been going away for about 15 minutes So now I'm gonna add my veggies as you can see there. I have a pot of carrots in the back That's about three carrots that have been sliced up some sesame oil I know this is different change in the recipe as I'm going sesame oil for my Diced up cabbage here. I should say chopped up cabbage putting in some garlic powder some onion powder I'm gonna add some soy sauce you guys I rarely use salt if I do use salt is gonna be on pink salt putting the lid on gonna lower this down So that it can go away for about 15 minutes now I'm gonna add some stir-fry sauce about one fourth of a cup of stir-fry sauce You can add any type of sauce that you want it doesn't have to be this particular sauce I typically do like to make my own sauces when I'm cooking just because of the amount of sodium There's in a lot of these bottled Sources, but that's okay as you can see here my chicken is kind of sticking to the pan All right So what I want to do is go ahead and try to thicken this up The best way to thicken up any type of sauce gravy is to add warm up water You don't want to add cold water because it's gonna take a long time to warm back up I should say so adding some warm water right from the This pot of carrots here. I'm gonna add Eyeballing it about half a cup. You may not need to do this again You may not need to do this about a half a cup Add some water on this side of the kerosene skillet moving the chicken around and I can see it's kind of sticking on the other side Go ahead and add some more water you guys now at this point if you want it to you could serve these all Separate because the cabbage cabbage doesn't take long at all to cook But what I'm going to do because I'm grating and lazy I'm gonna go ahead and spoon this chicken mixture on top of this cabbage at the carrots do a little taste season accordingly so Got a towel here So I don't burn my hand So I placed the lid on and 15 minutes later this was absolutely Let me tell you something I wanted to slap everybody's mama within a hundred mile radius the carrots were sweet the cabbage because cabbage is mostly water We got a lot of liquid. This would be great over some rice or even by itself. So this is what it looks like plated up I hope you guys enjoyed this video. Take care. Bye