Chicken Cabbage Red Pepper Stir Fry for 4 Servings

Instructions:

1. Prepare the sauce: In a small bowl, combine 3 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 0.25 cup chicken broth, and 0.5 teaspoon red pepper flakes. Note: This ensures the flavors are fully integrated before hitting the heat.
2. Coat the chicken: Toss the 1.5 lbs chicken breast strips with 1 tablespoon cornstarch in a medium bowl. Note: The cornstarch creates a velvety barrier that locks in juices.
3. Prep the aromatics: Mince 3 cloves garlic, grate 1 tablespoon fresh ginger, and slice 2 green onions, keeping the whites and greens in separate piles.
4. Heat the pan: Add 1.5 tablespoons vegetable oil to a large skillet over high heat until the oil is shimmering and slightly smoking.
5. Sear the poultry: Add the chicken strips in a single layer. Cook for 3 minutes until golden brown and mostly opaque. Remove from the pan and set aside.
6. Sauté the aromatics: Add a splash more oil if needed, then toss in the garlic, ginger, and green onion whites. Cook for 30 seconds until fragrant but not browned.
7. Blister the peppers: Throw in the julienned red pepper. Sauté for 2 minutes until edges are slightly softened but still snappy.
8. Wilt the cabbage: Add the 4 cups chopped Napa cabbage to the pan. Cook for 2 minutes until the leaves just begin to droop.
9. Combine everything: Return the chicken to the pan and pour the prepared sauce over the top.
10. Thicken the glaze: Toss everything together for 1 minute until the sauce is bubbly, glossy, and thick. Garnish with green onion greens and serve immediately.