Chicken and Chinese Cabbage Stir-Fry (Serves 4)

Ingredients:

400g chicken breast, sliced

1 small Chinese cabbage (or bok choy), thinly sliced

2 carrots, julienned (optional)

2 garlic cloves, chopped

1 small piece of fresh ginger (2 cm), grated

2 tbsp vegetable oil (peanut, sunflower, etc.)

2 to 3 tbsp salty soy sauce

1 tbsp oyster sauce (optional)

1 tsp sesame oil (optional)

Black pepper, to taste

Sesame seeds & chopped green onions (for finishing)

Preparation:

1. Prepare the ingredients:

Thinly slice the Chinese cabbage.

Slice the chicken into thin strips.

Prepare the garlic, ginger, and carrots if using.

2. Cook the chicken:

Heat 1 tablespoon of oil in a wok or large skillet over high heat.

Add the chicken, pepper, and a little soy sauce. Stir-fry for 5–6 minutes until golden brown and cooked through.

Remove from the pan and set aside.

3. Cook the vegetables:

In the same pan, add a little more oil if needed.

Fry the garlic, ginger, and then the carrots (if using) for 2 minutes.

Next, add the bok choy and stir-fry for 3–4 minutes over high heat, until slightly tender but still crisp.

4. Assemble:

Return the chicken to the pan.

Add the soy sauce, oyster sauce, and sesame oil.

Fry for another 2 minutes to coat and heat through.

Serving:

Serve hot, sprinkled with sesame seeds and fresh green onions.

Serve with white rice, fried noodles, or even on its own for a light meal.