Description
A quick and satisfying chicken stir-fry with vibrant vegetables and a flavorful sauce, perfect for busy weeknights.
Ingredients
- 2 chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 jalapeño pepper, finely diced
- 1 orange pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- Pinch of salt and pepper, to taste
Instructions
- Thinly slice the chicken breasts into strips.
- Slice the onion and orange pepper, mince the garlic, finely dice the jalapeño pepper, and shred the green cabbage.
- In a large skillet or wok, melt the butter over medium-high heat.
- Add the sliced chicken breasts, season with salt and pepper, and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, cook the sliced onion until softened, about 3 minutes.
- Add garlic and jalapeño, cooking for 1 minute to release aromas.
- Add cabbage and orange pepper, stirring to combine.
- Pour in chicken stock, oyster sauce, and soy sauce. Stir well to coat the vegetables evenly.
- Cook for 5-7 minutes until the cabbage is tender-crisp.
- Return the chicken to the skillet and mix with the vegetables and sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Adjust seasoning if needed.
Notes
For extra flavor, consider using high-quality sauces. You can also add crunchy toppings like roasted peanuts or sesame seeds.
