Description
A quick and flavorful weeknight dish featuring tender chicken, crunchy cabbage, and colorful vegetables, all drizzled with savory sauces.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 4 cups cabbage, chopped
- 1 bell pepper, sliced (optional)
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the sliced chicken to the pan. Cook for about 5-7 minutes, stirring frequently, until the chicken is no longer pink.
- Toss in the minced garlic, chopped cabbage, bell pepper, and sliced carrots. Stir-fry for about 3-5 minutes until the vegetables begin to soften but remain slightly crisp.
- Pour in the soy sauce and oyster sauce, mixing well to ensure every ingredient is evenly coated.
- Season with salt and pepper to your liking and cook for an additional 1-2 minutes.
- Remove from heat and garnish with chopped green onions. Serve hot and enjoy!
Notes
Avoid overcooking the vegetables; they should retain some crunch for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg