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Instructions
- In a bowl, mix the sliced chicken with soy sauce, oyster sauce, and cornstarch. Let it marinate for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the marinated chicken to the skillet and cook until it is browned and cooked through, about 5-6 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped cabbage, sliced onions, and bell peppers. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked chicken back to the skillet, along with sesame oil and chili flakes (if using). Stir well to combine.
- Season with salt and pepper to taste, and cook for an additional 2 minutes to heat through.
- Serve hot over rice or noodles, and enjoy your delicious stir-fry!
Chef’s Tips
- Feel free to add other vegetables like broccoli or carrots for more variety.
- For a spicy kick, include sliced jalapeños or a dash of hot sauce.
- Ensure the skillet is hot enough when adding the vegetables to retain their crunch.
Nutrition (per serving)
Approximate calories: 350, Protein: 30g, Carbs: 20g, Fat: 15g
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