Ingredients
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 small head of green cabbage, thinly sliced
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Feel free to swap out the chicken for tofu or shrimp if you’re in the mood for a change. Likewise, you can add other vegetables like carrots or snap peas to make the dish your own. This flexibility is what makes cooking such a joyful and creative act.
Instructions
- Begin by marinating the chicken strips in a mixture of 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it sit for about 10 minutes to tenderize the meat.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it is golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of vegetable oil to the skillet. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant.
- Introduce the sliced cabbage and red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
- Return the chicken to the skillet. Add the oyster sauce, rice vinegar, and sesame oil. Stir everything together, ensuring the chicken and vegetables are well coated with the sauce. Season with salt and pepper to taste.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International