Ingredients:
1 lb boneless chicken breast, thinly sliced
1 small Chinese cabbage, chopped into bite-sized pieces
2 cloves garlic, minced
1-inch ginger, peeled and grated
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
2 tbsp water
Salt and pepper, to taste
Instructions:
Instructions:
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Set aside.
- Stir-fry aromatics: Heat oil in a wok or large skillet over high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
- Cook the chicken: Add chicken strips and stir-fry for 2–3 minutes until lightly browned and cooked through.
- Add cabbage: Toss in the chopped cabbage and stir-fry for another 2–3 minutes until slightly wilted but still crisp.
- Combine with sauce: Pour the sauce over the chicken and cabbage, stirring well to coat. Cook for 1 more minute until the sauce thickens.
- Season and serve: Adjust with salt and pepper if needed. Serve hot over steamed rice.
Enjoy your quick and flavorful stir-fry!
