Ingredients:
1 pound boneless, skinless chicken thighs, thinly sliced
4 cups cabbage, shredded
1 red bell pepper, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon red pepper flakes (optional)
Green onions for garnish
Cooked rice or noodles for serving
Directions:
Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken thighs and cook for 5-6 minutes until browned. Remove and set aside.
Sauté the Vegetables:
In the same skillet, add the garlic, ginger, and red pepper flakes. Sauté for 1 minute until fragrant.
Add the shredded cabbage and sliced red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Make the Sauce:
Stir in the soy sauce, oyster sauce, and hoisin sauce. Return the cooked chicken to the skillet and toss everything to coat in the sauce. Cook