Chinese Chicken Cabbage
Stir-Fry
Ingredients:
·
1 tbsp butter
·
1 medium onion, sliced
·
2 cloves garlic, minced
·
1/2 head green cabbage, shredded
·
6 chicken thighs, thinly sliced
·
1 orange pepper, diced
·
1/2 cup chicken stock
·
2 tbsp oyster sauce
·
1 tbsp soy sauce
·
Pinch of salt and pepper, to taste
·
Step 1:
·
Thinly slice the chicken thighs into strips. This ensures
they cook quickly and evenly in the stir-fry.
·
Step 2:
·
Slice the onion and orange pepper, and mince the garlic.
Preparing these ingredients ahead of time allows for a more organized cooking
process.
·
Step 3:
·
Shred the green cabbage. The cabbage should be in
bite-sized pieces to ensure it cooks evenly and blends well with the chicken.
·
Step 4:
·
In a large skillet or wok, melt the butter over medium-high
heat. Once the butter is sizzling, add the sliced chicken thighs. Season with a
pinch of salt and pepper and stir-fry the chicken until fully cooked through
and lightly browned, approximately 5-7 minutes. This step is crucial for
ensuring your chicken remains juicy.
·
Step 5:
·
Transfer the cooked chicken from the skillet and set it
aside. In the same skillet, add the sliced onion and stir-fry until it begins
to soften, about 3 minutes. Next, add the minced garlic cooking for an
additional minute while stirring frequently to release their flavors.
·
Then, add the shredded cabbage and diced orange pepper.
Pour in the chicken stock and stir to combine. Add the oyster sauce and soy
sauce, ensuring the vegetables are coated evenly. Cook for an additional 5-7
minutes, until the cabbage is tender yet still slightly crisp.
·
Finally, return the cooked chicken to the skillet, mixing
it with the vegetables and sauce. Cook for another 2-3 minutes to heat the
chicken through and allow the flavors to meld together. Taste and adjust
seasoning with more salt and pepper if required.
·
Transfer the stir-fry to a serving dish. Serve hot, either
on its own or over a bed of steamed rice or noodles.
