Chinese Chicken Cabbage Stir-Fry

Ingredients

1 lb (450g) boneless, skinless chicken breast (thinly sliced)
½ head green cabbage (thinly sliced)
1 red bell pepper (sliced into strips)
1 medium onion (thinly sliced)
2 cloves garlic (minced)
2 tbsp vegetable oil (or sesame oil for extra flavor)
2 green onions (chopped, for garnish)

For the sauce:
3 tbsp soy sauce (low sodium if preferred)
1 tbsp oyster sauce (for depth)
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp cornstarch (mixed with 2 tbsp water, optional, for thickening)
1 tsp honey or brown sugar (balances flavors)
½ tsp red pepper flakes (optional, for heat)
½ tsp ground black pepper

Directions

Slice chicken breasts thinly for faster cooking.

Chop cabbage, bell pepper, onion, and garlic.

Mix all sauce ingredients in a small bowl and set aside.

Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add chicken slices and cook for 5–6 minutes, stirring occasionally until golden and cooked through. Remove chicken and set aside.

Add another 1 tbsp oil to the pan.

Toss in garlic and onion, stir-frying until fragrant (30 seconds).

Add bell pepper and cabbage. Stir-fry for 3–4 minutes until slightly tender but still crisp.

Return cooked chicken to the pan. Pour in the sauce mixture and toss well. Cook for another 2 minutes, allowing the sauce to coat everything evenly.

Sprinkle with chopped green onions. Serve hot over steamed rice, fried rice, or noodles.