Ingredients
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
Slice the onion, mince the garlic, and chop the cabbage, bell pepper, and carrot. Dice the chicken breast into bite-sized pieces.
2. Cook the Chicken
In a large skillet or wok, melt the butter over medium-high heat. Add the diced chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Vegetables
In the same skillet, add the sliced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant. Add the chopped cabbage, bell pepper, and carrot. Stir-fry for about 5 minutes, until the vegetables are tender but still crisp.
4. Combine Chicken and Sauce
Return the cooked chicken to the skillet. Add soy sauce, oyster sauce (if using), sesame oil, black pepper, and crushed red pepper flakes. Stir until everything is well coated with the sauce.
5. Optional Thickening
If you prefer a thicker sauce, add the cornstarch mixed with water to the skillet and stir until the sauce thickens.
6. Serve
Serve the stir-fry hot over steamed rice or noodles. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes