Ingredients
- 1 lb chicken breast or thigh, thinly sliced
- 1/2 head green cabbage, thinly sliced
- 1 medium carrot, julienned (optional)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce)
- 1 tsp rice vinegar or Chinese cooking wine
- 1 tsp sesame oil
- 1 tsp cornstarch
- Salt and pepper, to taste
- 2 tbsp vegetable oil for stir-frying
- Optional: sliced green onions, chili flakes, sesame seeds for garnish
Instructions
- Toss the sliced chicken with salt, pepper, cornstarch, and 1 tsp soy sauce.
- Heat a wok or large skillet over high heat and add 1 tbsp vegetable oil.
- Stir-fry the chicken until nearly cooked through, then remove and set aside.
- Add the remaining oil to the wok and stir-fry garlic and ginger until fragrant.
- Add the cabbage and carrot (if using) and stir-fry until the cabbage starts to soften but remains crisp.
- Return the chicken to the wok and add soy sauce, oyster sauce, and rice vinegar, tossing to coat.
- Drizzle with sesame oil, adjust seasoning as needed, and stir well.
- Garnish with green onions, chili flakes, or sesame seeds before serving.
Notes
- Use high heat to keep the cabbage crisp and avoid sogginess.
- Pre-shredded cabbage can save time but should be patted dry.
- Customize with other vegetables or protein like tofu or beef.
- Make gluten-free by using tamari and gluten-free oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
