Ingredients
- Chicken breast, boneless, skinless: 1 pound
- Napa cabbage, shredded: 1/2 head (about 6 cups)
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Cornstarch: 1 tablespoon
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a bowl, marinate the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Let it sit for 15 minutes.
- Step 2: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Step 3: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
- Step 4: Add the shredded Napa cabbage to the wok and stir-fry until it wilts slightly, about 3-5 minutes.
- Step 5: Return the cooked chicken to the wok with the cabbage. Add the remaining 2 tablespoons of soy sauce and sesame oil. Stir-fry everything together for another 2 minutes, ensuring the sauce is evenly distributed.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying.
- Serve this stir-fry over steamed rice or noodles for a complete and satisfying meal.
- Don't overcrowd the wok when stir-frying the chicken; cook in batches if needed to ensure proper browning and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American