Now that I have my own kitchen this summer and it’s AAPI heritage month, I was hoping to try and recreate some dishes that my mom makes back home. One of the simplest dishes she would make is a chicken and vegetable stir fry. Since I don’t have that big budget, I tried to recreate the same flavors with the few ingredients I had in the kitchen. I think it turned out quite well and was very filling. The recipe is as follows:
Ingredients and materials
Chicken thighs boneless skinless 2 cut into cubes
¼ chopped Cabbage
Oyster sauce about 2 tablespoons
Soy sauce 2-3 packets
Salt pepper to taste
Garlic 5 cloves minced
Chili Oil
Cooking oil
1 cutting board
1 decent sized pan
And a bowl
Recipe
- First, cut your cabbage however you like it (I like mine as little squares and not shredded) and put it into a bowl on the side
- Then mince your garlic and add it to the bowl.
*By cutting our vegetables first, we don’t have to worry about bacteria from the chicken on the cutting board or knife.*
- Then cut your two chicken thighs into about 1-inch cubes and season with salt and pepper (You can also add any other seasoning like garlic powder and chili oil)
- Place your pan on the stove on medium heat with a small amount of cooking oil.
- Add your chicken into the pan and cook until the exterior doesn’t look raw(about 3 minutes).
- Then add your cabbage and garlic into the pan.
- Add the soy sauce, oyster sauce, and about ¼ cup of water into the pan.
- Stir and mix until the cabbage is at your desired level of chew (I cook it for about 10 minutes).
- Add salt pepper and chili oil (with the flakes) for seasoning
- Serve with rice or noodles and enjoy!
