Instructions
Step 1: Prepare the Aromatics
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant — be careful not to burn.
Step 2: Cook the Chicken
- Add the thinly sliced chicken breasts to the skillet.
- Stir-fry for about 5–7 minutes, or until the chicken is fully cooked and slightly golden on the outside.
Step 3: Add the Sauce
- Pour in the soy sauce, oyster sauce, and rice vinegar.
- Stir well to coat the chicken evenly in the sauce. The mixture should start to thicken slightly and create a glossy glaze.
Step 4: Add Vegetables
- Add the shredded cabbage and carrots to the pan.
- Stir-fry everything together for 4–5 minutes, or until the cabbage softens but still retains a bit of crunch.
Step 5: Garnish and Serve
- Remove from heat and sprinkle with chopped green onions and sesame seeds, if using.
- Serve hot on its own for a low-carb option, or over steamed rice, brown rice, or noodles for a heartier meal.
Tips & Variations
- Vegetable boost: Add sliced bell peppers, mushrooms, or snow peas for extra color and nutrients.
- Spicy version: Add a pinch of red pepper flakes or a drizzle of sriracha while stir-frying.
- Meal prep tip: Store leftovers in airtight containers in the fridge for up to 3–4 days — reheats beautifully!
- Low-sodium option: Use reduced-sodium soy sauce and oyster sauce to control salt levels.
- Make it keto-friendly: Skip the carrots or use in moderation; serve with cauliflower rice.
Serving Ideas
- Serve as a standalone stir-fry bowl
- Pair with steamed jasmine rice, brown rice, or quinoa
- Wrap in lettuce leaves for a fun, low-carb lettuce wrap version
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