Chinese Chicken Cabbage Stir-Fry

Ingredients

• 1 pound (500g) chicken breast, thinly sliced
• 3 cups cabbage, shredded
• 1 small carrot, julienned (optional for color)
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional for extra flavor)
• 1 tablespoon sesame oil (for cooking)
• 1 tablespoon cooking oil (vegetable or avocado oil)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
• Salt and pepper to taste
• Sesame seeds and green onions for garnish

Instructions

1. Prep the Ingredients
   • Slice the chicken breast thinly for quick cooking.
   • Shred the cabbage and julienne the carrot (if using).
2. Make the Sauce
   • In a small bowl, mix soy sauce, oyster sauce, and cornstarch slurry. Set aside.
3. Cook the Chicken
   • Heat 1 tablespoon cooking oil in a large wok or skillet over medium-high heat.
   • Add the chicken slices, season with a pinch of salt and pepper, and stir-fry until cooked through (4–5 minutes). Remove and set aside.
4. Sauté the Aromatics
   • In the same wok, add sesame oil. Toss in the garlic and ginger, and stir-fry for 30 seconds until fragrant.
5. Add the Vegetables
   • Add the shredded cabbage and carrot. Stir-fry for 2–3 minutes until slightly softened but still crisp.
6. Combine Everything
   • Return the cooked chicken to the wok. Pour in the sauce mixture and stir well to coat everything evenly. Let it cook for another 1–2 minutes until the sauce thickens slightly.
7. Garnish and Serve
   • Sprinkle with sesame seeds and chopped green onions. Serve hot, either on its own or with steamed rice or cauliflower rice for a low-carb option.

Tips

• Adjust soy sauce for saltiness as needed.
• Add chili flakes or sliced red chilies for a spicy kick.
• Feel free to include other vegetables like bell peppers, mushrooms, or snap peas for variety.

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