Description
A quick and flavorful stir-fry featuring tender chicken, crisp Chinese cabbage, and a savory sauce. Perfect for busy weeknights!
Ingredients
Scale
- 1 lb boneless chicken breast: sliced into thin strips for quick cooking
- 1 small Chinese cabbage: chopped into bite-sized pieces, providing a tender crunch
- 2 cloves garlic: minced, for aromatic flavor
- 1 inch ginger: peeled and grated, adding a fresh zing
- 2 tbsp vegetable oil: for stir-frying
- 2 tbsp soy sauce: for a savory base
- 1 tbsp oyster sauce: adds depth and umami
- 1 tsp cornstarch: thickens the sauce
- 1/4 cup water: creates a smooth sauce consistency
- Salt and pepper: to taste
Instructions
Step 1: Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Set aside.
Step 2: Stir-Fry Aromatics
- Heat vegetable oil in a wok over high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
Step 3: Cook the Chicken
- Add chicken strips to the wok and cook for 2-3 minutes, stirring occasionally, until browned.
Step 4: Add the Cabbage
- Add Chinese cabbage to the wok and stir-fry for another 2-3 minutes until the cabbage is wilted but still slightly crunchy.
Step 5: Finish with Sauce
- Pour in the prepared sauce mixture and stir-fry for 1 minute, allowing the sauce to thicken and coat the chicken and cabbage evenly.
Step 6: Season and Serve
- Season with salt and pepper to taste. Serve hot with steamed rice.
Notes
- Protein Options: Substitute chicken with tofu, shrimp, or beef for variety.
- Vegetable Variations: Add carrots, bell peppers, or mushrooms for added color and nutrition.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg