Chicken and Cabbage Stir Fry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  4 tbsp or 46g

• Onions

  Raw

  1 cup, chopped or 160g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Cabbage

  Raw

  1 cup, chopped or 89g

• Carrots

  Raw

  1 cup grated or 110g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

Directions

1. Cook the rice according to package instructions and set aside.
2. Dice the onion.
3. Heat half of the olive oil in a pan over medium heat. Add the diced onion and stir frequently until soft and translucent.
4. Finely chop the cabbage and cut the carrot into matchsticks.
5. Add the cabbage, carrot, and a dash of salt to the pan. Cover and cook for 10 minutes.
6. Butterfly the chicken breasts and slice into small strips.
7. Remove the vegetable mixture from the pan and set aside.
8. Increase the heat to medium-high, add the remaining olive oil, and sauté the chicken strips for 5 minutes until cooked through to 165°F.
9. Return the vegetables to the pan, reduce the heat to low, and stir in the soy sauce and oyster sauce.
10. Serve the stir-fry with the prepared rice. Enjoy!

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