Quick and Healthy Chinese Chicken Cabbage Stir-fry

Steps

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1. 1
   Prepare the ingredients: halve the cabbage and remove the core, then hand-tear or cut into pieces. Slice the carrot thinly. Trim the fat from the chicken breast, halve it, and slice thinly.
   ▶ ≈0:36
2. 2
   Make the stir-fry sauce: mix 1 tbsp light soy sauce, 1 tsp oyster sauce, 1 tbsp Shaoxing wine (or chicken stock), 1/3 tsp white pepper powder, and 2 tbsp water in a bowl.
   ▶ ≈1:43
3. 3
   Season the chicken: add a little salt, white pepper powder, and dark soy sauce for color to the sliced chicken, add a small amount of water, mix well, and let sit for 5 to 10 minutes.
   ▶ ≈2:37
4. 4
   Cook the chicken: heat a wok or pan on high heat, add 1 tbsp oil. Stir-fry the ginger and some of the garlic for about 5 seconds, then add the chicken and stir-fry for 2 to 3 minutes until it changes color, then remove and set aside.
   ▶ ≈3:41
5. 5
   Cook the vegetables: add 1 tbsp oil and the remaining garlic to the wok, add the cabbage and carrot and stir-fry for a few minutes until tender. You can add a little water and salt to taste, adjusting as you go.
   ▶ ≈4:46
6. 6
   Combine: return the cooked chicken to the wok and mix with the vegetables.
   ▶ ≈5:30
7. 7
   Add the sauce: pour the prepared sauce along the wall of the wok and stir to combine evenly. If you want more color, drizzle a little dark soy sauce.
   ▶ ≈5:43
8. 8
   Serve: once everything is well combined and the vegetables are tender, plate and serve.
   ▶ ≈6:09