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
DIRECTIONS:
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 …
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