Description
A quick and flavorful Chicken and Cabbage Stir-Fry featuring tender chicken breast, fresh cabbage, and vibrant vegetables tossed in a savory soy and oyster sauce blend. This easy-to-make dish is perfect for a healthy weeknight meal.
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 & 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 oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat to prepare for cooking the chicken.
- Cook 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 ensure even cooking.
- Sauté aromatics and vegetables: Add minced garlic, grated ginger, sliced onion, and red bell pepper to the pan. Cook for an additional 3 to 4 minutes until the vegetables soften slightly and the aroma develops.
- Add cabbage and sauces: Stir in shredded cabbage, soy sauce, oyster sauce, sesame oil, and season with salt and pepper to taste. Continue cooking for another 5 to 7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Serve: Remove from heat and serve the stir-fry hot, pairing well with steamed rice or noodles if desired.
Notes
- Thinly slice the chicken breast to ensure quick and even cooking.
- Adjust the amount of soy sauce and oyster sauce for preferred saltiness and flavor intensity.
- For extra heat, consider adding a chopped chili or a pinch of red pepper flakes during cooking.
- Use a wok or large skillet to allow enough space for even stir-frying.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
