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!