1 tbsp butter
1 medium onion, sliced
2 cloves garlic, minced
1/2 head green cabbage, shredded
2 chicken breasts, thinly sliced
1/2 jalapeño pepper, finely diced
1 orange pepper, diced
1/2 cup chicken stock
2 tbsp oyster sauce
1 tbsp soy sauce
Pinch of salt and pepper, to taste
Step 1: Prepare the Ingredients
Thinly slice the chicken breasts into strips.
Slice the onion and orange pepper, mince the garlic, and finely dice the jalapeño pepper.
Shred the green cabbage.
Step 2: Cook the Chicken
In a large skillet or wok, melt the butter over medium-high heat.
Add the sliced chicken breasts to the skillet and season with a pinch of salt and pepper.
Stir-fry the chicken until it is cooked through and lightly browned, about 5-7 minutes.
Transfer the cooked chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced onion and cook until it begins to soften, about 3 minutes.
Add the minced garlic and diced jalapeño pepper, and cook for another minute, stirring frequently.
Add the shredded cabbage and diced orange pepper to the skillet.
Pour in the chicken stock and stir to combine.
Step 4: Add the Sauces
Add the oyster sauce and soy sauce to the skillet, stirring well to ensure the vegetables are evenly coated.
Continue to cook for 5-7 minutes, or until the cabbage is tender but still slightly crisp.
Step 5: Combine and Serve
Return the cooked chicken to the skillet, mixing it with the vegetables and sauce.
Cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld together.
Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve
Transfer the stir-fry to a serving dish.
Serve hot, either on its own or over a bed of steamed rice or noodles.

By Admin

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