Ingredients
Scale
For the Stir-Fry:
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic, minced
1 lb chicken breast, diced
2 cups cabbage, chopped
1 bell pepper, sliced (any color)
1 carrot, julienned
For the Sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For Garnish:
Green onions, sliced
Instructions
- Heat the butter in a large skillet or wok over medium-high heat.
- Add the sliced onion and cook for 2–3 minutes until slightly softened.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the diced chicken and cook for 5–6 minutes until browned and fully cooked.
- Add the cabbage, bell pepper, and carrot. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, oyster sauce (if using), sesame oil, black pepper, salt, and red pepper flakes.
- Pour the sauce over the stir-fry and toss to coat evenly.
- If using, stir in the cornstarch mixture and cook for 1–2 minutes until the sauce thickens.
- Remove from heat and garnish with sliced green onions.
- Serve hot, optionally with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: asian
Nutrition
- Calories: 300 kcal per serving