Chicken and Cabbage Stir-Fry (Printable Version)
# What You’ll Need:
01 -
1 bell pepper, any color, sliced
02 -
1 medium onion, cut into slices
03 -
1 tbsp oyster sauce (optional)
04 -
1 pound chicken breast, cut into cubes
05 -
1 carrot, cut into thin strips
06 -
2 tbsp soy sauce
07 -
2 cloves garlic, finely chopped
08 -
1 tbsp butter
09 -
1/4 tsp crushed red pepper flakes (optional)
10 -
2 cups cabbage, diced up
11 -
1 tsp cornstarch mixed with 2 tbsp water (optional for thicker sauce)
12 -
1 tsp sesame oil
13 -
1/2 tsp ground black pepper
# Steps to Follow:
01 -
Chop the veggies—cabbage, carrot, onion, and bell pepper—and mince the garlic. Slice up the chicken into small chunks.
02 -
Heat your skillet or wok and melt the butter on medium-high. Toss in the chicken chunks and cook for 5-7 minutes till cooked through and lightly browned. Remove chicken and set aside.
03 -
Using the same pan, cook the garlic and onion slices for a minute or two until fragrant. Add in your chopped bell pepper, cabbage, and carrot. Stir and cook for about 5 more minutes. The goal is tender vegetables with a little crunch.
04 -
Add the cooked chicken back into the pan. Throw in sesame oil, soy sauce, optional oyster sauce, black pepper, and red pepper flakes if you'd like. Mix until the chicken and veggies are coated.
05 -
Want a thicker sauce? Stir in the cornstarch-water mix and cook while stirring until the sauce sticks to your stir-fry.
06 -
Serve hot alongside some steamed rice or your favorite noodles. Time to dig in!