Quick and Tasty Chicken and Cabbage Stir-Fry

Steps

1. 1

   In a medium bowl, combine the bite-sized chicken thigh pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and let marinate for at least 10-15 minutes.

   Start 10-minute timer
2. 2

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.

3. 3

   Add the marinated chicken to the wok and stir-fry until the chicken is browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.

   Start 4-minute timer
4. 4

   Wipe out the wok if necessary and add the remaining 1 tablespoon of vegetable oil.

5. 5

   Add the minced garlic and grated ginger to the oil. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

   Start 30-second timer
6. 6

   Add the chopped cabbage to the wok. Stir-fry on high heat for 2-3 minutes until the cabbage starts to soften but still retains a slight crunch.

   Start 2-minute timer
7. 7

   Return the cooked chicken to the wok with the cabbage.

8. 8

   Season with 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 0.5 teaspoon of sugar, and 0.25 teaspoon of white pepper.

9. 9

   Toss everything together quickly over high heat to ensure the sauce coats all ingredients evenly.

10. 10

    Add the sliced green onions and drizzle with 1 teaspoon of sesame oil. Give it one final toss.

11. 11

    Serve immediately over warm steamed rice. Optionally, drizzle with chili oil for extra heat.