Chicken Cabbage Stir-Fry

Instructions

1. Step 1

   Combine 2 tbsp soy sauce with the oyster sauce, rice vinegar, sesame oil, and water to make the stir-fry sauce.

   Ingredients used: 30.0 ml Oyster Sauce, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 30.0 ml Soy Sauce, 30.0 ml Water

   Cookware: small bowl

2. Step 2

   Toss the chicken with the remaining 1 tbsp (15 ml) soy sauce, cornstarch, and black pepper until evenly coated.

   Ingredients used: 600.0 gr Chicken Breast, 12.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 15.0 ml Soy Sauce

   Cookware: mixing bowl

3. Step 3

   Heat half the vegetable oil in the wok over high heat. Add the coated chicken in a single layer and stir-fry until browned and the thickest pieces reach 74°C, then transfer the chicken to a clean plate that has not touched raw chicken.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: instant-read thermometer, plate, spatula, wok

4. Step 4

   Return the wok to high heat and add the remaining vegetable oil. Add the onion and carrot, then stir-fry until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Add the garlic and ginger, then stir-fry until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

6. Step 6

   Add the cabbage and stir-fry until wilted but still slightly crisp.

   Timer: 5 min (fixed)

   Ingredients used: 600.0 gr Green Cabbage

   Cookware: spatula, wok

7. Step 7

   Return the cooked chicken to the wok and pour in the prepared sauce. Toss over high heat until everything is hot and evenly glazed.

   Timer: 2 min (fixed)

   Cookware: spatula, wok

8. Step 8

   Remove the wok from the heat, scatter the green onion over the stir-fry, and serve immediately.

   Ingredients used: 4.0 piece Scallion

   Cookware: wok