Description
A delightful stir-fry featuring tender chicken, vibrant vegetables, and rich flavors, evoking cherished memories of family meals.
Ingredients
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups green cabbage, thinly sliced
- 1 cup bell pepper, sliced (any color)
- 1 cup carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil (vegetable or canola)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Green onions, chopped (for garnish)
Instructions
- Slice the chicken breast, cabbage, bell pepper, and carrot, and mince the garlic and ginger.
- Marinate the chicken: In a bowl, combine sliced chicken with 1 tablespoon soy sauce, ginger, and garlic. Let it sit for about 10 minutes.
- Heat the pan: In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat until hot.
- Cook the chicken: Add the marinated chicken to the pan. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove from the pan and set aside.
- Sauté the vegetables: In the same pan, add another tablespoon of oil. Add the cabbage, bell pepper, and carrot. Stir-fry for about 3-4 minutes, until the vegetables are tender yet still crisp.
- Add the chicken back: Return the cooked chicken to the pan with the vegetables.
- Season the stir-fry: Pour in the remaining soy sauce, oyster sauce (if using), hoisin sauce, and sesame oil. Stir everything together until well combined.
- Finalize cooking: Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Taste and adjust: Season with salt and pepper as needed.
- Garnish: Remove from heat and garnish with sesame seeds and chopped green onions before serving.
Notes
Serve with steamed rice or noodles for a complete meal. Adjust cooking times to maintain vegetable crispness.
