Ingredients
- 1 lb (450g) boneless skinless chicken breast, thinly sliced
- 1/2 head of green cabbage, chopped into bite-sized pieces
- 1 red bell pepper, julienned
- 1/2 cup sliced green onions (plus more for garnish)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional, for richer flavor)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (for marinating chicken)
- 1 tablespoon water (to mix with cornstarch)
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon toasted sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Marinate the chicken: Mix sliced chicken with 1 tablespoon cornstarch and 1 tablespoon water. Set aside for 10 minutes.
- Prepare the vegetables: Chop cabbage, julienne bell pepper, and slice green onions. Mince garlic and grate ginger.
- Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden, then remove and set aside.
- Stir-fry vegetables: In the same skillet, add garlic and ginger. Cook for 30 seconds, then add cabbage and bell pepper. Stir-fry for 3-4 minutes.
- Combine the sauce: Mix soy sauce, hoisin, oyster sauce (if using), rice vinegar, and red pepper flakes in a small bowl.
- Bring it all together: Return chicken to the skillet. Pour the sauce over everything and stir to coat. Cook for 2-3 minutes to heat through.
- Garnish and serve: Season with salt and pepper, and garnish with sesame seeds and green onions.
Notes
- For extra flavor, use sesame oil instead of vegetable oil.
- Add tofu or shrimp for a different protein option.
- Adjust the amount of red pepper flakes to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes