1 lb boneless, skinless chicken thighs or breasts, thinly sliced

2 tablespoons olive oil or sesame oil

1 small green cabbage, thinly sliced (about 6 cups)

4 cloves garlic, minced

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional, for umami)

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

Salt to taste

Fresh parsley or green onions, chopped (for garnish)

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Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sliced chicken and cook for 4–6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, add the remaining oil and sauté garlic for about 30 seconds until fragrant.
Add sliced cabbage and cook 5–7 minutes, stirring occasionally, until it begins to wilt and lightly caramelize.
Return cooked chicken to the skillet. Add soy sauce, oyster sauce (if using), black pepper, and red pepper flakes. Stir to combine and cook 2–3 minutes for flavors to meld.
Taste and adjust seasoning with salt if needed. Remove from heat.
Garnish with chopped parsley or green onions and serve hot over rice, noodles, or cauliflower rice.

Use chicken thighs for extra juiciness or chicken breasts for a leaner option.

Swap chicken for shrimp or tofu for a pescatarian or vegetarian variation.

Add shredded carrots, bell peppers, or snap peas for more texture and color.

For deeper flavor, finish with a splash of sesame oil or rice vinegar.

Store leftovers up to 4 days and reheat in a skillet with a splash of broth or water.