Ingredients

1 lb boneless chicken breast, sliced into thin strips

1 small Chinese cabbage, chopped into

bite-sized pieces

2 cloves of garlic, minced

1 inch ginger, peeled and grated

2 tbsp vegetable oil

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp cornstarch

1/4 cup water

Salt and pepper, to taste

In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.

Heat vegetable oil in a wok over high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.

Add chicken strips and cook for 2-3 minutes until browned.

Add Chinese cabbage and continue stir-frying for another 2-3 minutes until the cabbage is wilted but still has some crunchiness.

Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and cabbage evenly.

Season with salt and pepper to taste and serve hot with rice.

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