Entree: Indonesia – Chinese-Indonesian – Cap Cai (Stir-fried mixed vegetables in a light savory sauce, often with meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 12 oz (340 g) total, thinly sliced
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch, divided
- 2 tbsp (30 ml) vegetable oil
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 small onion, thinly sliced
- 2 medium carrots, julienned (about 6 oz / 170 g)
- 2 cups (150 g) napa cabbage, shredded
- 8 baby bok choy, halved lengthwise (about 10 oz / 280 g)
- 6 oz (170 g) snow peas
- 4 oz (115 g) button mushrooms, sliced
- 1/2 cup (120 ml) chicken stock or water
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) water mixed with 1 tbsp (8 g) cornstarch for slurry
- 2 scallions, sliced
- 1 tsp (5 ml) toasted sesame oil for finishing
- Salt and white pepper to taste

Instructions

1. Marinate the sliced chicken with 2 tbsp (30 ml) light soy sauce, 1 tsp (5 ml) sesame oil, and 1/2 tbsp (4 g) cornstarch for 10–15 minutes.
2. Mix the sauce: combine 1/2 cup (120 ml) chicken stock, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) light soy sauce, and 1 tsp (5 g) sugar in a small bowl.
3. Heat a wok or large skillet over high heat until very hot. Add 2 tbsp (30 ml) vegetable oil and swirl to coat.
4. Add the marinated chicken and stir-fry until just cooked through, about 2–3 minutes. Remove chicken to a plate and set aside.
5. In the same wok, add a little more oil if needed, then add minced garlic and ginger; stir-fry until fragrant, about 20 seconds.
6. Add the onion and carrots; stir-fry 1–2 minutes. Add mushrooms and snow peas and continue to toss for another minute.
7. Add the napa cabbage and bok choy, then pour in the prepared sauce. Stir quickly to combine and let the vegetables cook until bright and just tender, about 1–2 minutes.
8. Return the cooked chicken to the wok and stir to combine. Pour the cornstarch slurry (1 tbsp / 8 g cornstarch mixed with 1 tbsp / 15 ml water) into the pan and stir until the sauce thickens and coats the vegetables, about 30–60 seconds.
9. Adjust seasoning with salt and white pepper to taste. Remove from heat and finish with sliced scallions and 1 tsp (5 ml) toasted sesame oil.
10. Serve immediately with steamed rice.