Instructions:
- Prepare the Sauce:
- In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce (if using), rice vinegar, and sesame oil. If you’d like the sauce to be thicker, dissolve the cornstarch in 1 tablespoon water and stir it into the sauce mixture. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with a pinch of salt and pepper. Cook the chicken for 4-5 minutes, or until it’s cooked through and slightly browned. Remove the chicken from the pan and set it aside.
- Stir Fry the Vegetables:
- In the same pan, add the remaining 1 tablespoon of oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the shredded cabbage, carrot, and bell pepper (if using) to the pan. Stir-fry the vegetables for 4-5 minutes until they’re tender-crisp and slightly wilted.
- Combine Chicken and Sauce:
- Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes, allowing the sauce to coat the chicken and vegetables evenly and thicken slightly if you used cornstarch.
- Finish and Serve:
- Taste and adjust seasoning if needed, adding more soy sauce or a splash of rice vinegar for balance.
- Garnish with chopped green onions and serve immediately.
Serving Suggestions:
- Serve the stir fry over steamed white rice, brown rice, or noodles.
- For extra flavor, sprinkle with sesame seeds or a drizzle of sriracha for some heat.