2 Servings 20 min Cook
1/4 Cup White Rice
1 Cup, chopped Onions
4 Tsp Olive Oil
1 Cup Cabbage
1 Cup grated Carrots
1 Dash Salt
2 Breast, bone and skin removed Chicken Breast
2 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
Prepare rice as per package directions.
Dice the onion.
Heat 2 tsp olive oil in a pan over medium heat.
Add the onion and stir frequently.
Finely chop the cabbage.
Peel and cut the carrot into matchsticks.
Once the onion is soft and translucent, add the carrot, cabbage, and salt.
Cover the pan and cook for 10 minutes.
Butterfly the chicken and slice into small strips.
After 10 minutes, remove the cabbage, onion, and carrot mixture into a bowl.
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.
Add the vegetables back into the pan.
Turn the heat down to low.
Add the soy sauce and oyster sauce.
Serve with the rice.