- 2 large skinless chicken breasts cubed,
- 1/4 - 1/2 cabbage sliced thin,
- 2 carrots sliced, (you can substitute broccoli for a lower carb version)
- 1 large onion diced into large pieces,
- 4 cloves garlic minced,
- 1-2 inches ginger minced,
- fish sauce,
- oyster sauce,
- olive oil
- On med-hight heat, heat 1-2 tablespoons of oil in pan for a minute and add onions and breast.
- Cook stirring frequently for 4 minutes or until you can no longer see pink on the breast.
- Add the garlic and carrots and fry for another 3-4 minutes stirring frequently.
- Add cabbage and stir briefly to incorporate and cover.
- Let the stir fry alone now for 3-4 minutes. Uncover and check for doneness.
- At this point, the cabbage is probably not ready yet, stir it around to make sure all the cabbage gets direct heat from the pan and recover for a few more minutes.
- Check and again for doneness. Repeat this until the cabbage is done to your liking. I like it al dente, and this usually only takes 7 minutes or so. The chicken and the other ingredients don't suffer at all if you need to let the cabbage cook longer.
- Turn off the heat and open your bottle of fish sauce. I usually add a really good long squirt (3 seconds) all around the pan and then put the bottle on the dinner table in case anyone else needs more to their taste.
- Then take your bottle of oyster sauce and dab 4 or 5 - one tablespoon sized dabs. Stir the stir fry around to incorporate these seasonings.
- Finish with a little white pepper if you wish and serve!
We enjoy this with quinoa for an E, or you can serve with cauli rice for a fuel pull or lower carb version (the fat content is negligible and and there are two carrots and an onion in here, but I don't THINK there would be enough fats or carbs to take it out of the fuel pull category).
5-6 generous servings.