Ingredients:
1 lb boneless chicken breast, sliced into bite-sized
1 small Chinese cabbage, chopped into bite-sized pieces
2 cloves of garlic, minced
1 inch ginger, peeled and grated
1 cup slice carrot and green beans
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
1/4 cup water
Salt and pepper, to taste
Instructions:
1)In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2)Heat vegetable oil in a wok over high heat.
3)Add garlic and ginger and stir-fry for 30 seconds until fragrant.
4)Add chicken and cook for 2-3 minutes until browned.
5)Add all vegetables and continue stir-frying for another 2-3 minutes until the vegetables is wilted but still has some crunchiness.
6)Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and cabbage evenly.
7)Season with salt and pepper to taste and serve hot with rice.
