Description
A quick and nutritious stir fry featuring tender chicken and crisp cabbage, perfect for a healthy weeknight meal.
Ingredients
Scale
- 2 boneless chicken breasts, sliced into thin strips
- 1 small head of cabbage, shredded
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add the chicken strips and cook until browned and no longer pink, about 5 minutes.
- Stir in the shredded cabbage and sliced red bell pepper, cooking for another 3-4 minutes until vegetables are tender-crisp.
- Pour in the soy sauce and oyster sauce, mixing well to coat all ingredients.
- Season with salt and pepper to taste, and add green onions for the last minute of cooking.
- Remove from heat and serve immediately.
Notes
This recipe is low-carb and can be made gluten-free by using tamari instead of soy sauce. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 250
- Sugar: 5g
- Fat: 12g
- Carbohydrates: 10g
- Protein: 22g