Ingredients

• 2 chicken breasts, thinly sliced
• 4 cups cabbage, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 1 teaspoon chili flakes (optional)

Instructions

1. In a bowl, mix the sliced chicken with soy sauce, oyster sauce, and cornstarch. Let it marinate for 10 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the marinated chicken to the skillet and cook until it is browned and cooked through, about 5-6 minutes.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the chopped cabbage, sliced onions, and bell peppers. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
7. Add the cooked chicken back to the skillet, along with sesame oil and chili flakes (if using). Stir well to combine.
8. Season with salt and pepper to taste, and cook for an additional 2 minutes to heat through.
9. Serve hot over rice or noodles, and enjoy your delicious stir-fry!

Chef’s Tips

• Feel free to add other vegetables like broccoli or carrots for more variety.
• For a spicy kick, include sliced jalapeños or a dash of hot sauce.
• Ensure the skillet is hot enough when adding the vegetables to retain their crunch.

Nutrition (per serving)

Approximate calories: 350, Protein: 30g, Carbs: 20g, Fat: 15g