A quick and flavorful stir-fry that combines tender chicken with crunchy cabbage, coated in a savory soy–oyster sauce. Perfect for a weeknight dinner!
🛒 Ingredients (Serves 2–3)
1 lb (450 g) boneless chicken breast, thinly sliced
1 small Chinese cabbage (Napa cabbage), chopped into bite-sized pieces
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
2 tbsp vegetable oil (or peanut oil for extra flavor)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
¼ cup (60 ml) water
Salt and black pepper, to taste
👩🍳 Instructions
- Prepare the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until smooth. Set aside. - Stir-Fry Aromatics
Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger, stir-frying for 30 seconds until fragrant. - Cook the Chicken
Add the chicken strips and stir-fry for 2–3 minutes until lightly browned and almost cooked through. - Add the Cabbage
Stir in the cabbage and cook for 2–3 minutes, until just wilted but still slightly crisp. - Finish with Sauce
Pour in the prepared sauce and stir-fry for 1–2 minutes until the sauce thickens and coats the chicken and cabbage evenly. - Season & Serve
Taste and adjust seasoning with salt and pepper if needed. Serve hot with steamed jasmine rice or noodles.
🌟 Tips & Variations
Add sliced carrots, bell peppers, or mushrooms for extra color and nutrition.
Use chicken thighs instead of breast for a juicier stir-fry.
Add a drizzle of sesame oil or sprinkle of toasted sesame seeds just before serving for extra depth of flavor.
For a spicy kick, stir in a teaspoon of chili paste or fresh chili slices.
