🥣 Ingredients (3–4 servings)
Protein & veg:
- 1 lb (450g) chicken breast, thinly sliced
- 4 cups cabbage, shredded
- 1 cup carrots, julienned (optional)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, sliced
Sauce:
- 3 tbsp soy sauce (or low-sodium)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1–2 tsp honey or sugar substitute
- ½ tsp chili flakes (optional)
- ¼ cup chicken broth or water
Optional protein boost:
- 2 egg whites (stirred in at the end)
👩🍳 Instructions
- Cook chicken
Heat a pan or wok over medium-high heat with a little oil.
Cook chicken until browned and cooked through. Remove and set aside. - Stir-fry aromatics
In the same pan, sauté garlic and ginger for ~30 seconds. - Cook veggies
Add cabbage and carrots. Stir-fry 3–5 minutes until slightly softened but still crisp. - Combine
Add chicken back in. Pour sauce over everything and toss well. - Boost protein (optional)
Push everything to one side, add egg whites, scramble, then mix through. - Finish
Top with green onions and a drizzle of sesame oil.
💪 Protein Content
- ~30–40g protein per serving
- Even higher if you:
- Add extra chicken
- Include egg whites
- Serve with high-protein rice or quinoa