Ingredients
Scale
- 2 chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 jalapeño pepper, finely diced
- 1 orange bell pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- Pinch of salt and pepper
Instructions
- Thinly slice chicken breasts and prepare all vegetables.
- In a large skillet or wok over medium-high heat, melt butter.
- Add chicken strips; season with salt and pepper and stir-fry until cooked through (about 5-7 minutes). Remove chicken and set aside.
- In the same skillet, sauté onion for about 3 minutes until softened. Add garlic and jalapeño; cook for an additional minute.
- Stir in cabbage and orange pepper; cook until tender-crisp (approximately 5-7 minutes).
- Pour in chicken stock, oyster sauce, and soy sauce; mix well.
- Return chicken to the skillet; combine everything. Cook for another 2-3 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg