Ingredients
• 1 tbsp vegetable oil (divided)
• 1 lb (450g) boneless chicken breast or thigh, thinly sliced
• 1 small head Napa or green cabbage, shredded (about 6 cups)
• 1 carrot, julienned or thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, sliced (reserve some for garnish)
For the sauce:
• 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, for depth)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• ½ tsp sugar or honey
• ½ tsp cornstarch (to thicken)
• ¼ tsp white pepper (or black pepper)
• Pinch of red pepper flakes (optional, for heat)
Instructions
- In a small bowl, whisk all sauce ingredients. Set aside.
- Heat ½ tbsp oil in a wok or large skillet over high heat. Add chicken and stir-fry 3–4 minutes until browned and cooked through. Remove and set aside.
- Add remaining ½ tbsp oil to the pan. Sauté garlic and ginger 30 seconds until fragrant.
- Add carrots and stir-fry 1 minute. Add shredded cabbage and green onions. Stir-fry 3–4 minutes until cabbage is wilted but still crisp.
- Return chicken to the pan. Pour in sauce and toss everything together.
- Cook 1–2 minutes more, stirring constantly, until sauce thickens and coats the ingredients.
- Taste and adjust seasoning—add more soy, vinegar, or a splash of water if too salty.
- Serve hot over steamed rice, noodles, or enjoy on its own! Garnish with reserved green onions.
✨ Great with:
• A drizzle of chili oil
• Toasted sesame seeds
• A squeeze of lime
💡 Make ahead: Store in the fridge up to 4 days. Reheat in a skillet to maintain texture.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 25 mins , Servings : 4 , Calories : 220 per serving , Net Carbs: 14g , Fats: 9g , Protein: 22g