Growing up I had this dish a lot. My mom would make this often . She was a good cook . And was an amazing mother . She was like my best friend , of course it was only the two of us always after my parents divorced when I was 11 . My mom always offered to teach me how to cook but I always refused that idea . I don’t know how many times I regret it now .
Anyway back to stir fry , we also call this Cap Chay . Basically you can use any kind of protein you have , pork , chicken or shrimp . I never use beef for this kind though . I’ve also done scallops , pairing it with chicken , was awesome . The veggies , just anything you have . This time I only had cabbage , carrots and broccoli . Sometimes I add snap peas , baby corn , edamame , or whatever , really .
I’d blanch my veggies that way I don’t undercook or overcook them , esp when I use chicken breast , it cooks relatively quick . I don’t like my veggies mushy , you have option to use frozen veggies but you might end up with mushy veggies . I like mine with a little bit of crunch still .
- 650 grams boneless skinless , thinly sliced chicken breast
- 200 g sliced onion
- 3 cloves of garlic , minced
- 150 grams broccoli
- 150 grams carrots
- 200 grams cabbage
- 30 grams reduced sodium soy sauce
- 70 grams oyster sauce
- 20 grams cornstarch
- 1 tsp chicken bouillon cube
- Water as needed
- 6 grams olive oil
- Blanch the carrots cabbage and broccoli . Set aside
- In a large wok or skillet , heat up olive oil
- Cook onion and garlic for few minutes . Add the chicken , add salt pepper
- Cook few minutes . Add in the veggies and oyster sauce and soy sauce , chicken bouillon cubes and about 1/2 cup of water . Cook until chicken is done . It doesn’t take long .
- Mix cornstarch and water , this is used as a thickened . Add into the skillet , make sure u whisk as you add them in otherwise it’ll clump up.
- Serve with rice
- Macros per 350 grams , 211 calories , 18C 2P 28P