Chicken breast

150 grams

Garlic

2 grams

Sunflower oil

1

Ginger

2 grams

Wash and chop the chicken breast, garlic, and ginger. Measure soy sauce. Time needed: 240 seconds (150s prep, 90s measure).

Chicken breast

150 grams

Cabbage

100 grams

Chili pepper

1

In a large frying pan, heat 1 tablespoon of sunflower oil over medium-high heat. Time needed: 90 seconds.

Soy sauce

2 ml

Add chopped chicken breast to the pan and stir-fry until cooked through and golden brown, around 5-6 minutes. Time needed: 360 seconds.

Stir in chopped garlic and ginger, and cook for 1-2 minutes until fragrant. Time needed: 120 seconds.

Add chopped cabbage and sliced chili pepper. Stir-fry until cabbage is tender, about 4-5 minutes. Time needed: 300 seconds.

Drizzle in soy sauce and toss everything together for another minute. Time needed: 120 seconds.

Serve the stir-fry hot, garnished with fresh cilantro and slices of chili for extra heat. It pairs well with steamed rice or quinoa. Store leftovers in an airtight container in the fridge for up to 2 days.