# What You’ll Need:
→ Protein
01 - 1 lb boneless, skinless chicken breast or thighs, thinly sliced
→ Vegetables
02 - 1 small head green cabbage (about 1.3 lbs), cored and thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
→ Sauce
06 - 3 tbsp soy sauce (or tamari for gluten-free)
07 - 1 tbsp oyster sauce
08 - 1 tbsp hoisin sauce
09 - 1 tbsp rice vinegar
10 - 2 tsp sesame oil
11 - 2 tsp cornstarch
12 - 2 tbsp water
13 - 1 tsp sugar
→ Aromatics & Cooking
14 - 2 tbsp vegetable oil
15 - 3 cloves garlic, minced
16 - 1-inch piece fresh ginger, peeled and grated
# Directions:
01 - Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 4-5 minutes until cooked through and golden brown. Remove chicken from pan and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn.
04 - Add cabbage, julienned carrot, and sliced bell pepper to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return cooked chicken to the pan. Pour in prepared sauce and toss everything together. Cook for 2-3 minutes until sauce thickens and evenly coats all ingredients. Stir in green onions and adjust seasoning if needed.
