Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cups cabbage, shredded
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar (optional)
- Salt and pepper, to taste
- 1 teaspoon sesame seeds (for garnish, optional)
- Green onions, sliced (for garnish, optional)
Instructions
- Prepare the ingredients: Slice the chicken breasts thinly against the grain. Shred the cabbage, slice the onion and bell pepper, and mince the garlic and grate the ginger.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add a little more oil if needed and sauté the onion, garlic, and ginger until fragrant and softened, about 2-3 minutes. Add the bell pepper and cook for an additional 2 minutes.
- Add cabbage and sauce: Add the shredded cabbage to the skillet and cook, stirring occasionally, until the cabbage is tender but still slightly crisp, about 3-4 minutes. Stir in the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and sugar (if using). Toss everything together to coat the cabbage and vegetables in the sauce.
- Combine chicken and garnish: Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce. Cook for another 2 minutes until everything is heated through. Season with salt and pepper to taste.
- Serve: Garnish with sesame seeds and sliced green onions if desired. Serve hot with steamed rice or noodles.
Enjoy your delicious Chinese Chicken Cabbage Stir-Fry!