Quick Chicken Cabbage Stir-Fry
A quick and healthy meal featuring tender chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, thinly sliced Make sure to slice the chicken thinly for quicker cooking.
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 piece jalapeño pepper, finely diced Adjust the amount for desired heat.
- 1 piece orange pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce Adjust according to taste.
- 1 tablespoon soy sauce Adjust according to taste.
- 1 pinch salt and pepper, to taste
Instructions
Preparation
- Thinly slice the chicken breasts into strips.
- Slice the onion and orange pepper, mince the garlic, finely dice the jalapeño pepper, and shred the green cabbage.
Cooking
- In a large skillet or wok, melt the butter over medium-high heat.
- Add the sliced chicken breasts, season with salt and pepper, and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, cook the sliced onion until softened, about 3 minutes.
- Add the garlic and jalapeño, cooking for 1 minute more.
- Then, add the cabbage and orange pepper.
- Pour in the chicken stock, oyster sauce, and soy sauce. Stir well to coat the vegetables evenly. Cook for 5-7 minutes until the cabbage is tender-crisp.
- Return the chicken to the skillet and mix it with the vegetables and sauce. Cook for an additional 2-3 minutes until heated through. Adjust seasoning if needed.
Notes
Serve hot over cooked rice or noodles. For extra flavor, sprinkle with sesame seeds or chopped green onions. To store leftovers, let cool, place in an airtight container, and refrigerate for 2-3 days, or freeze for up to a month.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 5g
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