Ingredients
- 2 tbsp butter (or sesame oil)
- 1 lb chicken breast, diced
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 cup bell pepper, sliced
- 1 cup carrot, julienned
- 3 cups cabbage, shredded
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
-
Cook the Chicken:
- Heat butter in a large skillet or wok over medium heat.
- Add diced chicken, black pepper, and red pepper flakes.
- Cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked.
- Remove from the pan and set aside.
-
Stir-Fry the Vegetables:
- In the same pan, add onions, garlic, bell pepper, and carrot.
- Sauté for 3-4 minutes until slightly softened.
- Add cabbage and stir-fry for another 3-4 minutes.
-
Combine & Sauce:
- Return the cooked chicken to the pan.
- Add soy sauce, oyster sauce, and sesame oil, stirring to coat everything evenly.
- Stir-fry for another 2 minutes until heated through.
-
Serve:
- Serve hot over steamed rice or noodles.
- Garnish with sesame seeds or green onions if desired.
Notes
- For a vegetarian version, replace chicken with tofu or mushrooms.
- For a spicier dish, add extra red pepper flakes or sriracha.
- To make it gluten-free, use gluten-free soy sauce and oyster sauce.
- For extra crunch, top with crushed peanuts or cashews.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Stir-Fry, Asian-Inspired
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Gluten Free
