Description
A quick and flavorful Asian-inspired dish combining tender chicken, crisp cabbage, and colorful peppers in a savory sauce. Perfect for busy weeknights when you need a nutritious meal in minutes.
Ingredients
Scale
- 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
Instructions
- Prepare the Chicken
- Thinly slice the chicken breasts into strips. This ensures they cook quickly and evenly in the stir-fry, while maintaining juiciness throughout the cooking process. Cutting against the grain will result in more tender pieces.
- Prepare the Vegetables
- Slice the onion and orange pepper, mince the garlic, and finely dice the jalapeño pepper. Having all ingredients prepped before starting to cook (mise en place) makes the stir-frying process much more efficient and ensures even cooking.
- Shred the Cabbage
- Cut the green cabbage into thin, bite-sized shreds. Uniform pieces ensure the cabbage cooks evenly and integrates well with the other ingredients, providing a pleasant texture contrast in each bite.
- Cook the Chicken
- In a large skillet or wok, melt the butter over medium-high heat. Once the butter is sizzling, add the sliced chicken breasts. Season with a pinch of salt and pepper and stir-fry until fully cooked through and lightly browned, approximately 5-7 minutes. The high heat will create a nice sear while keeping the inside tender.
- Complete the Stir-Fry
- Transfer the cooked chicken from the skillet and set it aside. In the same skillet, add the sliced onion and stir-fry until it begins to soften, about 3 minutes. Add the minced garlic and diced jalapeño pepper, cooking for an additional minute while stirring frequently. Then, add the shredded cabbage and diced orange pepper. Pour in the chicken stock and stir to combine. Add the oyster sauce and soy sauce, ensuring the vegetables are evenly coated. Cook for 5-7 minutes until the cabbage is tender yet still slightly crisp. Return the cooked chicken to the skillet, mixing it with the vegetables and sauce. Cook for another 2-3 minutes to heat the chicken through and allow the flavors to meld together. Taste and adjust seasoning if needed.
Notes
- Customize this stir-fry by adding other vegetables like carrots, snow peas, or mushrooms. For additional flavor, consider adding a teaspoon of grated ginger or a splash of sesame oil at the end of cooking. Serve over steamed rice, noodles, or cauliflower rice for a low-carb option. Leftovers keep well refrigerated for up to 3 days and can be quickly reheated in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 245
- Sugar: 5g
- Sodium: 710mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg