Chicken and Cabbage Stir Fry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Onions

  Raw

  1 cup, chopped or 160g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Cabbage

  Napa, cooked

  1 cup or 109g

• Carrots

  Raw

  1 cup grated or 110g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

Directions

1. Prepare rice as per package directions. Set aside.
2. Dice the onion.
3. Heat 2 tsp olive oil in a pan over medium heat. Add the onion and stir frequently.
4. Finely chop the cabbage. Peel and cut the carrot into matchsticks.
5. Once the onion is soft and translucent, add the carrot, cabbage, and salt. Cover the pan and cook for 10 minutes.
6. Butterfly the chicken and slice into small strips.
7. After 10 minutes, remove the cabbage, onion, and carrot mixture into a bowl.
8. Turn the heat up to medium-high and add the last 2 tsp of olive oil. Add the chicken and sauté for 5 minutes until cooked.
9. Add the vegetables back into the pan. Turn the heat down to low. Add the soy sauce and oyster sauce.
10. Serve with the rice. Enjoy!

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