Ingredients
- 2 tablespoons vegetable oil
- 1 lb (450 g) chicken breast, thinly sliced
- 4 cups cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Ingredients: Slice the chicken breast and cabbage thinly. Julienne the carrot and mince the garlic and ginger.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and stir-fry for 4–5 minutes, or until cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the garlic, ginger, and carrot. Stir-fry for 1–2 minutes until fragrant.
- Add the Cabbage: Add the sliced cabbage to the skillet and stir-fry for 2–3 minutes until slightly wilted.
- Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, and the cornstarch slurry.
- Combine Everything: Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for another 2–3 minutes until the sauce thickens and coats the ingredients.
- Season and Garnish: Taste and adjust the seasoning with salt and pepper. Garnish with chopped green onions and sesame seeds if desired.
- Serve: Serve hot over steamed rice or noodles for a complete meal.
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