- 120g raw chicken breast
- Spray cooking oil
- 1 tsp olive oil.
- Coarse sea salt
- 1 green chilli
- 1/2 onion
- 1garlic clove
- 1 tsp sesame seeds
- Fresh ginger
- Black pepper
- 1/2 Cabbage any kind is will do I enjoy crunchy sweet cabbage or red cabbage.
Use a meat tenderiser to pummel the chicken breasts flat. This does two things: it flattens the meat so it is easy to cook and it also breaks down the fibres in the meat making it more tender. Use just enough spray cooking oil (low calorie) so the breasts don’t stick to the pan. Place the chicken in the pan on a medium heat.
Add the onion, garlic, ginger and chilli once chopped.
Turn them occasionally until they are brown on both sides. There should be no pink parts or running liquids once they are cooked. This should take between five and 10 minutes.
Cut the cabbage into tiny strips. You can use a food processor or a knife for this.
Add 1 tsp olive oil and 1 tsp sesame seeds to the cabbage.
Then finish with black pepper and sea salt.