Chinese Chicken Cabbage Stir-Fry

• 1 lb (450 g) chicken breast, thinly sliced
• 1/2 medium cabbage, shredded
• 1 medium carrot, julienned or thinly sliced
• 1 bell pepper (red or green), sliced
• 2-3 green onions, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp vegetable oil or sesame oil (for added flavor)

For the Marinade

• 2 tbsp soy sauce
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp oyster sauce (optional for extra umami)
• 1 tsp cornstarch (for tenderizing the chicken)
• 1 tsp sesame oil (optional)

For the Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional, for sweetness)
• 1 tsp cornstarch mixed with 2 tbsp water

Instructions

1. Marinate the Chicken: In a bowl, combine soy sauce, rice vinegar, oyster sauce (if using), cornstarch, and sesame oil. Add the sliced chicken, mix well, and let it marinate for at least 15 minutes.
2. Prepare the Sauce: In a small bowl, mix soy sauce, oyster sauce, hoisin sauce (if using), and the cornstarch slurry. Set aside.
3. Cook the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked (about 5 minutes). Remove and set aside.
4. Stir-Fry the Vegetables: In the same pan, add the remaining oil. Add garlic, ginger, and green onions, stir-frying until fragrant (about 30 seconds). Add carrots, bell pepper, and cabbage, and stir-fry for 2-3 minutes until vegetables are tender-crisp.
5. Combine Everything: Return the chicken to the pan, add the sauce, and stir everything well. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
6. Serve: Serve hot over steamed rice or noodles. Garnish with extra green onions or sesame seeds if desired.

Tips

• Adjust Vegetables: Feel free to add other veggies like broccoli, snap peas, or mushrooms.
• Spice it up: Add a dash of chili flakes or sriracha for heat