Chicken & Cabbage Stir-Fry

🧾 Ingredients

For the stir-fry:

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 4 cups green cabbage (chopped into chunks)
• 3 cloves garlic (minced)
• 1 small onion (optional, chopped)
• 2–3 green onions (chopped)
• 2 tbsp oil (vegetable or sesame oil)

For the sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional but recommended)
• 1 tbsp hoisin sauce (optional for sweetness)
• 1 tsp chili flakes or chili paste (adjust to taste)
• 1 tsp sugar or honey
• ½ tsp black pepper
• 1 tsp cornstarch + 2 tbsp water (slurry for thickening)

🔪 Instructions

1. Prep everything
   • Cut chicken into chunks.
   • Chop cabbage and green onions.
   • Mix all sauce ingredients in a bowl (except cornstarch slurry).
2. Cook the chicken
   • Heat oil in a large pan or wok over medium-high heat.
   • Add chicken, season lightly with salt/pepper.
   • Cook until golden brown and fully cooked (5–7 mins).
   • Remove and set aside.
3. Stir-fry veggies
   • In the same pan, add a bit more oil if needed.
   • Sauté garlic and onion until fragrant.
   • Add cabbage and cook for 3–5 minutes until slightly softened but still crisp.
4. Combine everything
   • Return chicken to the pan.
   • Pour in the sauce and toss well.
5. Thicken the sauce
   • Add cornstarch slurry.
   • Stir until the sauce becomes glossy and coats everything.
6. Finish
   • Add chopped green onions.
   • Taste and adjust seasoning.

🍽️ Serving

• Serve hot on its own (low-carb) or over rice/noodles.
• Optional toppings: sesame seeds, extra chili flakes.

💡 Tips

• Don’t overcook the cabbage—keep a slight crunch.
• Use high heat for that nice stir-fry flavor.
• You can add bell peppers, carrots, or mushrooms if you want more veggies.