A quick and delicious stir fry featuring tender chicken and fresh vegetables, perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Chinese
Diet:Low Calorie
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, sliced into thin strips
2 cups green cabbage, shredded
1 cup carrots, julienned
1 bell pepper, sliced (any color)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 green onions, chopped (for garnish)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
Toss in the shredded cabbage, julienned carrots, and sliced bell pepper. Stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sesame oil, and black pepper. Pour the sauce over the chicken and vegetables, stirring to combine. Cook for another 2 minutes to heat through.
Remove from heat and garnish with chopped green onions before serving.
Notes
For a spicier kick, add red pepper flakes or sliced jalapeños during the stir-fry.
You can also substitute the chicken with tofu for a vegetarian option.