Ingredients

• 1 lb boneless chicken breast, sliced into thin strips
• 1 small Chinese cabbage, chopped into bite-sized pieces
• 2 cloves of garlic, minced
• 1 inch ginger, peeled and grated
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 1/4 cup water
• Salt and pepper, to taste

Directions

• In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
• Heat vegetable oil in a wok over high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
• Add chicken strips and cook for 2-3 minutes until browned.
• Add Chinese cabbage and continue stir-frying for another 2-3 minutes until the cabbage is wilted but still has some crunchiness.
• Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and cabbage evenly.
• Season with salt and pepper to taste and serve hot with rice.

Notes

• 3-24-25
• I used Green & Red cabbage
• I added Yellow Onion, thick slice
• Small Roma Tomato, diced

Photos