Description
A flavorful and quick Chicken and Cabbage Stir-Fry combining tender chicken breast with crunchy cabbage and vibrant bell pepper, tossed in a savory soy and oyster sauce mixture for a satisfying 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 and Oils
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Seasoning
- Salt and pepper, to taste
Instructions
- Heat the oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until hot and shimmering.
- Cook the chicken: Add the thinly sliced chicken breast to the skillet and cook until the pieces are browned and cooked through, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
- Sauté aromatics and vegetables: Add the minced garlic, grated ginger, sliced onion, and red bell pepper to the skillet. Stir-fry for 3 to 4 minutes until the vegetables start to soften and release their aroma.
- 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 another 5 to 7 minutes, stirring frequently, until the cabbage is tender but still has a slight crunch.
- Serve: Remove from heat and serve the stir-fry hot, ideally over steamed rice or noodles for a complete meal. Enjoy!
Notes
- Thinly slicing the chicken breast helps it cook quickly and evenly.
- Adjust the soy and oyster sauce quantities to your taste preference for saltiness and umami.
- For extra heat, add a pinch of red chili flakes during the vegetable sauté step.
- This stir-fry is best served fresh but can be refrigerated in an airtight container for up to 2 days.
