A quick and flavorful stir-fry with tender chicken, crisp cabbage, and savory sauces, perfect for a healthy meal under 30 minutes.

1 lb chicken breast, thinly sliced

1/2 medium cabbage, shredded

1 onion, sliced

2 garlic cloves, minced

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon ginger, minced

1/4 cup chicken broth or water

Salt and pepper, to taste

Green onions, chopped, for garnish

Optional: chili flakes for heat

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Heat vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken breast and season with salt and pepper. Stir-fry until the chicken is cooked through and golden brown, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add sesame oil, onion, garlic, and ginger. Sauté for about 2 minutes, or until the onions become soft and fragrant.
Add the shredded cabbage to the pan and stir-fry for 3-4 minutes, or until it begins to soften.
Return the chicken to the pan and mix everything together. Add soy sauce, oyster sauce, hoisin sauce, and chicken broth (or water). Stir well to combine all the flavors.
Cook for an additional 3-4 minutes, allowing the sauce to thicken and the cabbage to become tender. Taste and adjust seasoning with salt, pepper, or more sauce if desired.
Garnish with chopped green onions and chili flakes if you want a little heat. Serve hot with steamed rice or noodles.

For a vegetarian option, replace the chicken with tofu or tempeh.
Try adding other vegetables like carrots, bell peppers, or snap peas for extra nutrition.
Adjust the spice level by adding more chili flakes or fresh chili peppers.
Serve over noodles instead of rice for a different texture.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.