Chinese Chicken Cabbage Stir-Fry – Page 2

Prepare the Chicken: In a bowl, marinate the sliced chicken with 1 tablespoon of soy sauce and a pinch of salt and pepper. Let it sit for about 15 minutes while you prepare the other ingredients.
Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.
Cook the Chicken: Add the marinated chicken to the hot oil and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the wok and set aside.
Sauté the Aromatics: In the same wok, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
Add the Vegetables: Add the shredded cabbage, sliced bell pepper, and julienned carrot to the wok. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.
Combine and Season: Return the cooked chicken to the wok. Add the remaining soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine everything, cooking for an additional 2-3 minutes to heat through.
Serve: Remove from heat and garnish with the green parts of the chopped green onions and sesame seeds, if desired. Serve hot over steamed rice or noodles.

Protein Variations: You can substitute chicken with other proteins like beef, shrimp, or tofu for a vegetarian option.
Vegetable Additions: Feel free to add other vegetables like broccoli, snap peas, or mushrooms based on your preference.
Sauce Adjustments: Adjust the soy sauce and oyster sauce to taste. For a spicier kick, add some crushed red pepper flakes or a splash of sriracha.
Serving Suggestions: Serve with jasmine rice, brown rice, or noodles to soak up the delicious sauce.