Don’t LOSE this recipe — it’s quick, healthy, and incredibly satisfying! 🍜
🧂 Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- ½ head green cabbage, thinly sliced
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional but adds great flavor)
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tbsp olive oil or avocado oil (for cooking)
- Salt & black pepper, to taste
- Sesame seeds & green onions, for garnish
👩🍳 Directions
-
Cook the chicken:
Heat oil in a large skillet or wok over medium-high heat.
Add chicken, season lightly with salt and pepper, and stir-fry 4–5 minutes until golden and cooked through. Remove from pan. -
Sauté the vegetables:
In the same pan, add onion, bell pepper, and garlic. Stir-fry 2–3 minutes until fragrant.
Add cabbage and cook another 3–4 minutes until slightly tender but still crisp. -
Add the sauce:
In a small bowl, mix soy sauce, oyster sauce, rice vinegar, and sesame oil.
Pour sauce over the vegetables and toss well. -
Combine:
Return the cooked chicken to the pan and toss everything together for 1–2 minutes until heated through and well-coated. -
Serve:
Sprinkle with sesame seeds and green onions. Serve hot with steamed rice or on its own for a low-carb option.
