Ingredients
- Chicken breast, boneless and skinless: 1 pound
- Napa cabbage, shredded: 6 cups
- Soy sauce: 3 tablespoons
- Oyster sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a bowl, marinate the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Let it sit for 15 minutes.
- Step 2: Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove the chicken from the wok and set aside.
- Step 3: Add the minced ginger and garlic to the wok and stir-fry for about 30 seconds until fragrant.
- Step 4: Add the shredded Napa cabbage to the wok and stir-fry until it softens slightly, about 3-5 minutes.
- Step 5: In a small bowl, whisk together the remaining 2 tablespoons of soy sauce and 2 tablespoons of oyster sauce. Pour the sauce over the cabbage and stir well to combine.
- Step 6: Return the cooked chicken to the wok and stir-fry everything together for another 1-2 minutes, until the sauce is heated through and the flavors have melded. Serve hot.
Notes
- For optimal flavor, store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
- Reheat leftover stir-fry in a skillet over medium heat, adding a splash of water or chicken broth if needed to prevent drying.
- Serve this stir-fry over steamed rice or noodles for a complete and satisfying meal.
- Don't overcrowd the wok; cook the chicken in batches if necessary to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American