Instructions
Step 1 Season the chicken with garlic powder, paprika, salt, and pepper.
Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
Step 3 In the same pan, add remaining oil and cook shrimp for 2–3 minutes per side until pink. Remove and set aside.
Step 4 Add garlic, cabbage, and carrots to the pan and stir-fry for 4–5 minutes until slightly softened.
Step 5 Stir in soy sauce, oyster sauce, and sesame oil.
Step 6 Return chicken and shrimp to the pan and toss everything together until well coated and heated through.
Step 7 Serve hot as is or over rice if desired.
Storage and Reheating Tips
Store in airtight containers in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or microwave until warmed through.
Avoid overcooking shrimp when reheating to keep them tender.
This dish is great for low-carb meal prep and reheats well.
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