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
- Prepare all ingredients by slicing chicken, onion, orange pepper, dicing jalapeño, and shredding cabbage.
- In a large skillet or wok over medium-high heat, melt butter and add sliced chicken. Season with salt and pepper; stir-fry until cooked through (about 5-7 minutes). Remove and set aside.
- In the same skillet, sauté onion until softened (about 3 minutes), then add garlic and jalapeño for an additional minute.
- Add cabbage and orange pepper; stir well until combined.
- Pour in chicken stock, oyster sauce, and soy sauce; cook until cabbage is tender-crisp (about 5-7 minutes).
- Return the cooked chicken to the skillet; mix thoroughly and heat for another 2-3 minutes. Adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg