Chinese Chicken Cabbage

You will need:

1 lb chicken breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon oil
1 tablespoon cornstarch.

For the Stir-Fry:
3 cups cabbage, thinly sliced
1 medium carrot, cut into long thin strips
1 sweet pepper, sliced
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1/ 2 teaspoon white pepper
1 tablespoon sesame seeds (optional,
for garnish)
Chives, chopped (for garnish)

Method:

In a mixing bowl, combine soy sauce, oyster sauce, oil, and cornstarch. Add the sliced chicken to the marinade, ensuring each piece is coated evenly. Cover and let it marinate for at least 20 minutes while you prepare the vegetables. Thinly slice the cabbage and the carrots. Slice the pepper and set aside. Mince the garlic and grate the ginger. Heat 1 tablespoon
of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until fully cooked and lightly browned. Remove the chicken from the wok and set aside.

In the same wok, add another tablespoon of vegetable oil. Toss in the garlic and ginger, stirring until fragrant (about 30 seconds). Add the carrots, pepper, and cabbage. Stir-fry for 3–4 minutes until the vegetables are tender, yet crisp. Return the cooked chicken to the wok with the vegetables. Add soy sauce, hoisin sauce, rice vinegar, and white pepper. Stir well to combine.

Cook for another 2 minutes, ensuring the flavours meld together. Transfer the stir-fry to a serving dish. Sprinkle with sesame seeds and chopped green onions and enjoy.