Chicken and Shrimp Stir Fry with Cabbage

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. /n
Step 2: Add the chicken pieces and cook for 5–7 minutes until browned and cooked through, then remove and set aside. /n
Step 3: In the same pan, add another tablespoon of oil and cook the shrimp for 2–3 minutes until pink, then remove and set aside. /n
Step 4: Add garlic, ginger, and onion to the pan and sauté for 1–2 minutes until fragrant. /n
Step 5: Stir in cabbage and carrots, cooking for 4–5 minutes until slightly tender but still crisp. /n
Step 6: Return the chicken and shrimp to the pan and mix well. /n
Step 7: In a small bowl, combine soy sauce, oyster sauce, sesame oil, pepper, salt, cornstarch, and water. /n
Step 8: Pour the sauce over the stir fry and cook for 2–3 minutes until thickened and evenly coated. /n
Step 9: Garnish with green onions and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through, adding a splash of water if needed to keep the dish moist.