Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 head of Napa cabbage, cored and sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup chicken broth
- 2 tbsp oyster sauce (optional)
Instructions
- Step 1: In a medium bowl, combine the chicken, cornstarch, and 1 tbsp soy sauce. Mix well and let marinate for at least 15 minutes.
- Step 2: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Step 3: Add the onion and garlic to the wok and cook until softened, about 2 minutes. Add the Napa cabbage and red bell pepper and stir-fry for 3-4 minutes, until slightly wilted but still crisp.
- Step 4: Return the chicken to the wok. Add the chicken broth and oyster sauce (if using). Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly.
- Step 5: Serve hot over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated stir-fry, add a splash of water or broth before microwaving to prevent dryness.
- Serve this vibrant stir-fry alongside a side of steamed broccoli for a complete and balanced meal.
- To maximize the chicken's tenderness, don't overcrowd the wok when browning—cook in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American