Instructions:
1. Marinate the Chicken: In a bowl, combine the chicken with 1 tablespoon soy sauce and set aside for at least 15 minutes to marinate.
2. Make the Sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice wine (if using), cornstarch, and water.
3. Stir-fry: Heat the cooking oil in a wok or large skillet or frying pan over medium-high heat. Add the chicken and stir-fry until browned on all sides.
4. Add Aromatics: Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds, until fragrant.
5. Add Cabbage: Add the napa cabbage leaves and stir-fry for 2-3 minutes, until slightly wilted.
6. Simmer: Pour the sauce over the chicken and cabbage. Season with salt and pepper to taste, Reduce heat to medium-low and simmer for 2-3 minutes, or until the sauce thickens and coats the ingredients evenly.
7. Garnish and Serve: Garnish with green onions and serve hot with rice.
Tips and Variations:
– For a spicier dish: Add a pinch of red pepper flakes or a dash of chili garlic sauce while stir-frying.
– Add other vegetables: Mushrooms, bell peppers, or carrots would also be delicious additions.
– Substitute chicken thighs: If you prefer, use boneless, skinless chicken thighs for a richer flavor.
– Adjust the sauce: Feel free to adjust the amount of soy sauce and oyster sauce to your liking.
Enjoy your delicious Chicken and Napa Cabbage dish!
