Ingredients
1 lb boneless chicken breast, sliced into thin strips
1 small Chinese cabbage, chopped into bite-sized pieces
2 cloves of garlic, minced
1 inch ginger, peeled and grated
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
1/4 cup water
Salt and pepper, to taste
Instructions
In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
Heat vegetable oil in a wok over high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Add chicken strips and cook for 2-3 minutes until browned.
Add Chinese cabbage and continue stir-frying for another 2-3 minutes until the cabbage is wilted but still has some crunchiness.
Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and cabbage evenly.
Season with salt and pepper to taste and serve hot with rice.
