Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp black pepper
  • 2 lbs green cabbage, cored and shredded into 1/2-inch ribbons
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, sliced (whites and greens separated)
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil

Instructions:

  1. In a small bowl, toss the chicken strips with soy sauce, cornstarch, and pepper. Let marinate for 10 minutes while preparing the cabbage.
  2. Heat 1 tablespoon of oil in a large skillet or wok over high heat. Spread chicken in a single layer and sear undisturbed for 2 minutes. Flip and cook for 1 additional minute. Remove chicken from pan and set aside.
  3. Add the remaining oil to the pan. Add cabbage and the white parts of the green onions. Stir-fry on high for 3 minutes until edges are charred.
  4. Add garlic and ginger to the center of the pan. Pour in 2 tablespoons of water or broth and immediately cover with a lid for 60 seconds to flash-steam.
  5. Return chicken to the pan. Stir in oyster sauce, rice vinegar, and sesame oil. Toss for 1 minute until well-coated and chicken is cooked through. Garnish with green onion tops.