Description
A vibrant chicken stir-fry with fresh cabbage and colorful vegetables, perfect for weeknight dinners.
Ingredients
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
- In a large skillet or wok, melt the butter over medium-high heat.
- Add the diced chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant.
- Add the chopped cabbage, bell pepper, and julienned carrot. Stir-fry for about 5 minutes, until the vegetables are tender but still crisp.
- Return the cooked chicken to the skillet. Add soy sauce, oyster sauce (if using), sesame oil, black pepper, and crushed red pepper flakes. Stir until everything is well coated with the sauce.
- If you prefer a thicker sauce, add the cornstarch mixed with water to the skillet and stir until the sauce thickens.
- Serve hot over steamed rice or noodles.
Notes
For maximum flavor, consider marinating the chicken in soy sauce and sesame oil before cooking.
