Ingredients
Scale
- 2 tablespoons vegetable oil (sunflower or light olive oil works well)
- 400g boneless, skinless chicken breasts, thinly sliced
- 1 medium white cabbage, shredded (about 6 cups)
- 1 medium carrot, julienned or thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, finely grated
- 3 spring onions, sliced (white and green parts separated)
- 3 tablespoons soy sauce (use low sodium for a lighter option)
- 1 tablespoon oyster sauce (optional, or substitute with hoisin sauce for sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- Freshly ground black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional, if you like a gentle heat)
- Sesame seeds, for garnish (optional)
Instructions
- Heat the vegetable oil in a large wok or deep frying pan over medium-high heat. When the oil shimmers, add the sliced chicken in a single layer. Let it sear without moving for 2-3 minutes until golden underneath.
- Turn the chicken pieces over and cook for another 2 minutes until cooked through but still tender. Remove the chicken from the pan and set aside. This step seals in the juices, reminding me of my mum’s advice to never rush the browning—it’s where the flavour truly begins.
- In the same pan, add the garlic, ginger, and the white parts of the spring onions. Sauté for about 30 seconds until fragrant, careful not to let them burn. The smell takes me right back to those early mornings in the cottage, where the kitchen was alive with the scent of cinnamon and fresh herbs.
- Add the shredded cabbage and carrot to the pan. Stir-fry for 4-5 minutes, tossing regularly, until they soften slightly but still keep their crunch. It’s always lovely to have that little bite of freshness, a texture contrast that makes every mouthful lively.
- Return the chicken to the pan. Pour over the soy sauce, oyster sauce, sesame oil, and honey. Toss everything together, cooking for another 2 minutes so the sauce thickens just enough to coat the ingredients.
- Season with pepper and red pepper flakes if using. Give one final toss and remove from heat. Sprinkle with sliced green spring onions and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
