Description
A quick and flavorful Chicken and Cabbage Stir-Fry combining tender chicken breast with crisp vegetables in a savory sauce, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 1/2 head cabbage, shredded
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
Sauces and Oils
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Seasonings
- Salt and pepper, to taste
Instructions
- Heat the oil: In a large skillet or wok, heat the 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Cook the chicken: Add the thinly sliced chicken breast to the skillet and cook until browned and cooked through, about 5 to 7 minutes, stirring occasionally to prevent sticking.
- Sauté aromatics and veggies: Add the minced garlic, grated ginger, sliced onion, and sliced red bell pepper to the skillet. Cook together for an additional 3 to 4 minutes until the vegetables start to soften and the aromas develop.
- Add cabbage and sauces: Stir in the shredded cabbage, soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste. Continue cooking for 5 to 7 minutes more, stirring frequently, until the cabbage becomes tender but still slightly crisp.
- Serve hot: Remove from heat and serve the stir-fry immediately while warm for best flavor and texture.
Notes
- Use a wok or large skillet to allow even cooking and easy stirring.
- Adjust soy sauce and oyster sauce amounts to taste depending on your preferred saltiness.
- For a spicier version, consider adding sliced chili or a dash of chili flakes while cooking.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
