Ingredients
Scale
- 2 chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 jalapeño pepper, finely diced
- 1 orange pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
Instructions
- Prep all ingredients: Thinly slice chicken breasts and vegetables.
- In a large skillet or wok, melt butter over medium-high heat. Add chicken; season with salt and pepper. Stir-fry for about 5-7 minutes until cooked through. Remove and set aside.
- In the same skillet, sauté onion for 3 minutes; add garlic and jalapeño for another minute. Stir in cabbage and orange pepper.
- Pour in chicken stock, oyster sauce, and soy sauce; cook for 5-7 minutes until cabbage is tender-crisp.
- Return chicken to skillet; mix well with vegetables and sauce. Cook for an additional 2-3 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg