Ingredients
Scale
- 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
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Green onions for garnish
Instructions
- Marinate the ChickenIn a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper. Add the diced chicken breast and toss to coat. Let the chicken marinate for 10-15 minutes while preparing the other ingredients.
- Prepare the SauceIn a separate bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce (optional), 1/2 teaspoon of black pepper, 1/2 tsp salt, /4 teaspoon of crushed red pepper flakes (optional), and the cornstarch slurry (1 teaspoon of cornstarch mixed with 2 tablespoons of water). Set the sauce aside.
- Cook the ChickenHeat a large skillet or wok over medium-high heat. Melt the butter, then add the marinated chicken. Stir-fry for 4-5 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté the AromaticsIn the same skillet, add a little more butter if needed. Sauté the sliced onion and minced garlic until fragrant, about 2 minutes.
- Cook the VegetablesAdd the chopped cabbage, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 5-6 minutes, stirring frequently, until the vegetables are tender but still crisp.
- Combine and Add the SauceReturn the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Final TouchesTaste the stir-fry and adjust seasoning if needed. Serve hot and enjoy!