Ingredients
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1 pound boneless, skinless chicken breast or thighs, thinly sliced
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4 cups green cabbage, shredded
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1 large carrot, julienned
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3 green onions, chopped
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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Salt and pepper, to taste
For the Sauce:
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon rice vinegar
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1 tablespoon hoisin sauce (optional for sweetness)
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1 teaspoon sesame oil
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1/2 teaspoon cornstarch (for slight thickening)
Instructions
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Make the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, vinegar, hoisin (if using), sesame oil, and cornstarch. Set aside. -
Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
Add the sliced chicken, season lightly with salt and pepper, and stir-fry for 4–5 minutes or until cooked through. Remove and set aside. -
Stir-Fry the Veggies:
In the same pan, add the remaining oil.
Add garlic and ginger and sauté for 30 seconds until fragrant.
Add cabbage and carrot. Stir-fry for 3–4 minutes until the cabbage begins to soften but still has crunch. -
Combine and Cook:
Return chicken to the pan. Pour the sauce over the mixture.
Stir everything together and cook for another 2–3 minutes, until the sauce slightly thickens and coats the stir-fry.
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Finish and Serve:
Stir in chopped green onions. Serve hot over steamed rice, noodles, or enjoy it on its own for a low-carb option.