Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1/4 tsp ground white pepper
  • 2 tbsp vegetable oil (peanut, canola, or grapeseed oil work well)
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and minced
  • 1 small head green cabbage (about 1 lb or 450g), cored and shredded
  • 1 medium carrot, julienned
  • 2 green onions, thinly sliced, white and green parts separated
  • 1/4 cup chicken broth (low sodium)
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp oyster sauce (optional, or use vegetarian mushroom sauce)
  • 1 tsp rice vinegar
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a bowl, combine chicken with soy sauce, cornstarch, sesame oil, and white pepper. Mix well and set aside for at least 10 minutes (or up to 30 minutes in the refrigerator).
  2. Shred the cabbage, julienne the carrot, mince the garlic and ginger, and slice the green onions. Have all ingredients prepped and ready to go as stir-frying moves quickly.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
  4. Add garlic, ginger, and white parts of the green onions to the wok and stir-fry for 30 seconds until fragrant. Add the shredded cabbage and julienned carrot. Stir-fry until the cabbage is slightly softened but still crisp-tender, about 3-5 minutes.
  5. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce (if using), rice vinegar, and sugar.
  6. Return the cooked chicken to the wok. Pour the sauce over the chicken and vegetables. Stir-fry until the sauce has thickened slightly and coats the chicken and vegetables, about 1-2 minutes.
  7. Stir in sesame oil and sprinkle with green onion tops and sesame seeds (if using). Serve immediately over rice or noodles.