Ingredients
– 1 lb boneless chicken breast, sliced into thin strips
– 1 small Chinese cabbage, chopped into bite-sized pieces
– 2 cloves 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
Instructions
1. In a small bowl, combine soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat vegetable oil in a wok over high heat. Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
3. Add chicken strips and stir-fry for 2-3 minutes until browned.
4. Add chopped Chinese cabbage and continue stir-frying for 2-3 minutes until the cabbage is wilted but still crisp.
5. Pour in the prepared sauce mixture and stir-fry for 1 minute until the sauce thickens and coats the chicken and cabbage evenly.
6. Season with salt and pepper to taste. Serve hot with rice.
Enjoy!
