Ingredients
- 250 grams chicken breast (boneless, skinless) or thigh
- 300 grams cabbage
- 3 cloves garlic
- 1 tsp sesame oil
- 2–3 tbsp cooking oil (neutral oil)
Instructions
- Marinate the chicken: Slice the chicken and mix it with soy sauce, sesame oil, cornstarch, and a pinch of baking soda. Let it marinate for at least 15 minutes to keep the chicken tender and juicy.
- Prep the veggies and aromatics: Chop the cabbage, discarding the thick white parts, and cut it into 2-inch squares. Mince the garlic cloves and separate the spring onions into white and green parts. Slice the white part thinly and cut the green part into 2-inch pieces. Mix cornstarch and water in a small bowl to create a slurry.
- Stir fry the cabbage: Heat some oil in a large hot pan or wok. Stir-fry the cabbage until it’s slightly softened but still crunchy. Remove from the pan and set aside.
- Sear the chicken: In the same pan, drizzle more oil and sear the chicken in a single layer. Flip the chicken and add the minced garlic and white part of the spring onions.
- Add sauces and combine: Once the chicken is about 80% cooked, add the soy sauce, dark soy sauce, and oyster sauce. Toss the cabbage back into the pan. Pour in the cornstarch slurry and stir until everything is well coated and glossy. Finish with a drizzle of sesame oil.
- Serve immediately, and enjoy!
Notes
- For a spicier version, add red pepper flakes or fresh chili slices to the stir fry.
- Use chicken thighs for a juicier, richer flavor or chicken breast for a leaner option.
- Feel free to add other veggies like carrots, bell peppers, or mushrooms for more texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
