Description
This quick and flavorful stir-fry is packed with tender chicken, crisp vegetables, and a savory sauce. It’s a perfect weeknight meal that pairs beautifully with rice or noodles.
Ingredients
For the Stir-Fry:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1/2 medium green cabbage, shredded
- 1 medium carrot, julienned or sliced thinly
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced or grated
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra flavor)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, dissolved in 2 teaspoons water
- 1 teaspoon honey or sugar (optional, for sweetness)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch slurry, honey, and red pepper flakes. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–6 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant. Add the cabbage, carrot, and bell pepper. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with green onions and sesame seeds. Serve hot with steamed rice, noodles, or on its own for a low-carb option.
Notes
- For extra crunch, add water chestnuts or bean sprouts.
- Swap chicken for shrimp, tofu, or beef for variety.
- Leftovers can be stored in an airtight container in the fridge for up to three days.