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 pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Thinly slice the chicken breasts and prepare all vegetables.
- In a large skillet or wok, melt butter over medium-high heat. Add sliced chicken, season with salt and pepper, and stir-fry until cooked through (5-7 minutes). Remove from skillet.
- Sauté onion until softened (about 3 minutes), then add garlic and jalapeño; cook for 1 minute.
- Stir in cabbage and orange pepper; pour in chicken stock, oyster sauce, and soy sauce. Cook until cabbage is tender-crisp (5-7 minutes).
- Return the chicken to the skillet; combine well and heat through for an additional 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg