Ingredients
Main Ingredients
- 1 tablespoon butter For sautéing
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 chicken breasts bite-sized
- 1/2 head cabbage, chopped
- 1 carrot julienned
- 1 bell pepper sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Method
Preparation
- Heat the butter in a wok or large skillet over medium heat.
- Add the sliced onion and minced garlic; sauté until fragrant, about 2-3 minutes.
- Add the bite-sized chicken pieces and cook for 5-7 minutes until they are no longer pink.
- Stir in the chopped cabbage, julienned carrot, and sliced bell pepper. Cook for another 5-6 minutes until the vegetables are tender but still crisp.
- Pour in the soy sauce and oyster sauce, and add black pepper and red pepper flakes to taste. Drizzle with sesame oil and stir everything well to combine.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 5g
Notes
Serve the stir-fry hot, directly from the pan. It pairs well with plain rice or noodles. Top with toasted sesame seeds or sliced green onions for extra texture.
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