Savory Wok-Tossed Chicken with Crisp Cabbage and Garlic Soy Glaze
Ingredients:
2 boneless, skinless chicken breasts, thinly sliced
3 cups green cabbage, shredded
1 carrot, julienned
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
2 green onions, sliced
Salt and pepper to taste
Optional: red chili flakes for heat
Directions:
In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
Add the chicken slices and stir-fry for 4–5 minutes until cooked through. Remove and set aside.
In the same pan, add remaining oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
Toss in cabbage and carrot. Stir-fry for 3–4 minutes until slightly softened but still crisp.
Return the chicken to the pan and pour in the sauce mixture.
Stir well and cook for another 2–3 minutes until everything is evenly coated and glossy.
Season with salt, pepper, and chili flakes if desired.
Garnish with green onions and serve hot.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 290 kcal | Servings: 3 servings