Chicken Wok with Soy Sauce
Chicken breast supplies complete protein, while cabbage and courgettes add volume and fiber. Quick stir-frying keeps the vegetables lightly crisp, and sesame with khmeli-suneli gives the dish a warm savory finish.
Measure the soy sauce (24.5 g), using 4.5 g for the marinade and 20 g for the pan. Divide the olive oil (6 g): use 1 g for the marinade and 5 g for the pan. Combine 4.5 g of sauce and 1 g of oil with the chicken breast (fillet) (100 g) and khmeli-suneli (0.5 g). Cut the courgettes (50 g), bell pepper (40 g), and cabbage (100 g) into thin strips.
Heat a wok or wide skillet well. Stir-fry the chicken over high heat until fully cooked; the center of the pieces should reach 74 °C.
Add the courgettes, bell pepper, and cabbage and cook, stirring often, until the vegetables soften slightly but remain crisp. Pour in the remaining 20 g of soy sauce, toss, and remove from the heat. Finish with parsley (5 g) and sesame (3 g).
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