Ingredients:

1 Ib 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

Instructions:

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.

Enjoy!