Chinese Chicken Cabbage Stir-Fry (Printable Version)

Tender chicken and crunchy cabbage combine with vibrant veggies in a savory stir-fry that’s quick and satisfying.

# Ingredients:

→ Proteins

01 - 300 grams boneless skinless chicken breast, diced into uniform cubes
02 - 15 grams unsalted butter

→ Vegetables

03 - 200 grams green cabbage, chopped into bite-sized pieces
04 - 80 grams yellow onion, thinly sliced
05 - 100 grams bell pepper, thinly sliced
06 - 70 grams carrot, julienned
07 - 3 grams garlic, minced

→ Sauces and Seasonings

08 - 30 milliliters naturally brewed soy sauce
09 - 20 milliliters oyster sauce
10 - 10 milliliters dark toasted sesame oil
11 - 0.5 grams ground black pepper, freshly ground
12 - 0.5 grams crushed red pepper flakes

→ Thickening Agent

13 - 10 grams cornstarch mixed with 30 milliliters water, combined into a slurry

# Steps:

01 - Slice onion and bell pepper into thin strips. Julienne the carrot. Mince the garlic. Chop cabbage into bite-sized chunks. Dice chicken breast into even cubes to ensure fast, even cooking.
02 - Melt the unsalted butter in a wide skillet or wok over medium-high heat. Add the diced chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a bowl to retain juiciness.
03 - In the same pan, add sliced onion and minced garlic. Stir-fry for 1 to 2 minutes until onion softens slightly and garlic is fragrant. Add chopped cabbage, bell pepper, and carrot. Toss frequently and cook for about 5 minutes to retain some crispness while softening edges.
04 - Return the cooked chicken to the pan with the vegetables. Pour in soy sauce, oyster sauce, toasted sesame oil, ground black pepper, and crushed red pepper flakes. Stir to evenly coat all ingredients and heat through until the sauce forms a glossy finish.
05 - Pour the cornstarch slurry into the skillet and stir continuously. Allow the mixture to bubble for an additional minute until the sauce thickens and attains a silky texture.
06 - Serve immediately over steamed jasmine rice or noodles for optimal flavor and texture.

# Notes:

01 - Preheat the skillet properly to sear chicken quickly, preserving its juiciness.
02 - Cut all vegetables into similar sizes to ensure even cooking and optimal bite.
03 - Mix cornstarch slurry thoroughly to avoid lumps and achieve a smooth sauce.

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