Servings: Makes 4 servings

Ingredients

Directions

1. In a bowl, mix together the first five ingredients to make the stir-fry sauce. Set aside.
2. Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium heat. Pour egg and let sit for about 30 seconds without stirring. Lift and fold over from the bottom. Let sit again for about 10 seconds then lift and fold over again. Repeat until firmly cooked. Cut gently into thin strips then set aside.
3. Heat the other tablespoon of oil in the same skillet or wok and sauté the garlic and ginger until light to golden brown. Add in chicken breast. Cook chicken until lightly brown.
4. Stir in sauce, mix well and cook in low-medium heat until chicken is done (about 15-20 minutes). Stir as needed to avoid sticking on the bottom.
5. Add shredded cabbage or coleslaw mix and stir until crisp-tender (about 3 minutes).
6. Serve over freshly cooked rice. Top with cooked egg. Add additional toppings if desired.

Nutrition Facts (per serving)

Calories: 429
Protein: 32 grams
Carbohydrates: 34 grams
Potassium: 626 mg
Phosphorus: 364 mg
Sodium: 161 mg

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