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Ingredients
1 tbsp butter
1 medium onion, sliced
2 cloves garlic, minced
1/2 head green cabbage, shredded
2 chicken breasts, thinly sliced
1/2 jalapeño pepper, finely diced
1 orange pepper, diced
1/2 cup chicken stock
2 tbsp oyster sauce
1 tbsp soy sauce
Salt and pepper, to taste
Instructions
Step 1: Prep the Ingredients
Thinly slice the chicken breasts into strips.
Slice the onion and orange pepper.
Mince the garlic and finely dice the jalapeño pepper.
Shred the cabbage.
Step 2: Cook the Chicken
In a large skillet or wok, melt the butter over medium-high heat.
Add the sliced chicken, season with a pinch of salt and pepper, and stir-fry for 5-7 minutes until cooked through and browned.
Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
Using the same skillet, add the onion and cook for about 3 minutes until softened.
Stir in the garlic and jalapeño, cooking for another minute.
Add the shredded cabbage and diced orange pepper, followed by the chicken stock. Stir well to combine.
Step 4: Add Sauces
Stir in the oyster sauce and soy sauce, ensuring the vegetables are evenly coated.
Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender yet slightly crisp.
Step 5: Combine and Serve
Return the chicken to the skillet and mix with the vegetables and sauce.
Cook for another 2-3 minutes to heat everything through and allow the flavors to meld.
Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve
Serve the stir-fry hot, either on its own or over a bed of steamed rice or noodles.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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