Heat oil in a non-stick pan or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
*Chicken can be swapped out for turkey, beef or tofu.
*Broccoli, spinach, snap peas or bok choy can be used instead of cabbage