Ingredients:
500 g boneless chicken breast, thinly sliced
3 cups green cabbage, shredded
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 medium carrot, julienned
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
2 green onions, sliced
2 tablespoons water
Directions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for 4–5 minutes until lightly browned and cooked through.
Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the shredded cabbage and julienned carrot, tossing well to combine with the chicken.
Pour in soy sauce, oyster sauce, and water, stirring to coat the ingredients evenly.
Continue cooking for 4–6 minutes, stirring occasionally, until the cabbage is tender yet slightly crisp.
Drizzle sesame oil over the stir-fry and season with black pepper and salt to taste.
Garnish with sliced green onions and serve hot as a main dish or alongside steamed rice.
Prep Time: 12 minutes | Cooking Time: 15 minutes | Total Time: 27 minutes
Kcal: 330 kcal | Servings: 4 servings
