Chicken Cabbage Stir-Fry (Print Version)
# Ingredients:
→ Proteins & Fats
01 -
2 chicken breasts, thinly sliced (1 to 1.5 lbs)
02 -
1 tablespoon butter (substitute with neutral cooking oil if preferred)
→ Vegetables
03 -
1 medium onion, sliced
04 -
2 cloves garlic, minced
05 -
1/2 head green cabbage, shredded
06 -
1/2 jalapeño pepper, finely diced
07 -
1 orange pepper, diced
→ Sauces & Liquids
08 -
1/2 cup chicken stock (use low-sodium option for better control of saltiness)
09 -
2 tablespoons oyster sauce
10 -
1 tablespoon soy sauce (regular or low-sodium, or tamari for gluten-free)
11 -
Pinch of salt and pepper, to taste
# Instructions:
01 -
Thinly slice the chicken breasts into 1/4-inch strips and pat dry. Slice the onion into wedges. Dice the orange pepper. Mince the garlic. Finely dice the jalapeño pepper. Shred the cabbage. Whisk chicken stock, oyster sauce, and soy sauce in a small bowl.
02 -
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of butter and let it melt. Add chicken strips in a single layer, seasoning with salt and pepper. Stir-fry for 5-7 minutes until cooked through and lightly browned. Remove and set aside.
03 -
Return skillet to medium-high heat. Add more butter if needed. Add sliced onion and cook for 3 minutes until softened. Add minced garlic and jalapeño and stir for 1 minute until fragrant. Stir in shredded cabbage and diced orange pepper.
04 -
Pour the prepared stir-fry sauce over the vegetables. Stir to coat evenly. Cook for 5-7 minutes, ensuring cabbage and peppers are tender-crisp. Allow liquid to reduce slightly.
05 -
Add cooked chicken (and juices) back to the skillet. Stir to combine and heat through for 2-3 minutes. Taste and adjust seasoning.
06 -
Serve the stir-fry hot directly from the skillet.
# Notes:
01 -
Use a wok for even heat distribution; a heavy-bottomed skillet works as a substitute.