This quick ginisang repolyo turns cabbage, chicken, and bell peppers into a light but flavorful everyday ulam.
30 minutes · Serves 4
Ingredients for Ginisang Repolyo with Chicken
1/2 head cabbage, chopped
4 ounces boneless chicken breast, thinly sliced
1 Knorr Chicken Cube
1 small red bell pepper, sliced into strips
1 small green bell pepper, sliced into strips
1 1/2 tablespoons oyster sauce
1 onion, sliced
4 cloves garlic, crushed
1 1/4 cups water, divided
3 tablespoons cooking oil
Salt and ground black pepper, to taste
How to cook Ginisang Repolyo with Chicken
1.Heat the cooking oil in a pot or deep pan over medium heat. Saute the onion and garlic until the onion softens.
2.Add the sliced chicken and cook, stirring, until the chicken changes color and lightly browns in spots.
3.Pour in 3/4 cup water and bring to a boil. Add the Knorr Chicken Cube, cover, and cook until the liquid is mostly absorbed and the chicken is cooked through.
4.Add the oyster sauce and cabbage, then stir-fry for about 1 minute to coat the cabbage.
5.Pour in the remaining 1/2 cup water. Stir, cover if needed, and cook for about 5 minutes, until the cabbage is tender but still has some bite.
6.Add the red and green bell peppers. Season with salt and ground black pepper, then cook for 2 minutes more, just until the peppers are crisp-tender. Transfer to a plate and serve.
