10-Minute Cabbage Chicken Breast Sandwich: A Nutritious, High-Protein Breakfast

Cabbage Chicken Breast Sandwich

Hello, my darlings~ 

After more than a decade of testing breakfast recipes (and burning more pans than I want to admit), I’ve learned one thing: a good breakfast doesn’t need to be complicated. 

And this Chicken Breast, Cabbage, and Egg Sandwich is the perfect example. It’s nutritious, low-calorie, high-protein, fast, and honestly? It tastes way better than anything store-bought. 

If your mornings are chaotic but you still want a solid, healthy breakfast — this is the recipe.

10-Minute Nutritious Breakfast: Cabbage Chicken Breast Sandwich

As someone who has spent more than a decade experimenting with fast, nutritious, and budget-friendly recipes, this sandwich has become one of my go-to lifesavers. It’s warm, juicy, protein-packed, and honestly tastes like something you’d get at a cute café—except you can make it at home in just 10 minutes.

Why I Love This Breakfast

• Ready in 10 minutes
• Balanced with protein, fiber, and healthy carbs
• Super filling yet still light
• Perfect for meal prep (yep, it freezes beautifully!)
• Café-style flavor without the café price

This is exactly what I make when I’m rushing but still want something warm and satisfying.

Ingredients

For the Chicken

• Thinly sliced chicken breast
• Light soy sauce
• Dark soy sauce
• Oyster sauce
• White pepper
• A little cornstarch

For the Veggies & Eggs

• Shredded cabbage
• 2 raw eggs
• A little oil for the pan

For Serving

• Barbecue sauce
• Bakery bread (store-bought is totally fine!)

How I Make It

1. Prepare the chicken.
   Marinate the thin chicken slices with light soy sauce, dark soy sauce, oyster sauce, white pepper, and a bit of cornstarch. No need for long marinating — a quick mix is enough.
2. Pan-fry the chicken.
   Heat a tiny amount of oil in the pan. Pan-fry the chicken until fully cooked and lightly browned. Remove and set aside.
3. Stir-fry the cabbage.
   Use the same pan (fewer dishes = joy!). Stir-fry the shredded cabbage on high heat until just cooked but still slightly crunchy.
4. Bring everything together.
   Add the chicken back into the cabbage and divide the mixture into two portions. Crack one raw egg on top of each portion. Leave the yolk runny or let it cook longer depending on your preference. Drizzle some barbecue sauce — it ties all the flavors together beautifully.
5. Assemble the sandwich.
   Toast your bread if you like. Or do what I often do on busy mornings: grab bakery bread and call it a day. Pile the warm chicken–cabbage–egg mixture onto the bread, close your sandwich, and enjoy the juicy goodness.

Qna About Recipes

1. Why is this cabbage chicken breast sandwich perfect for busy mornings?

It takes only 10 minutes to make, uses simple ingredients, and provides a balanced mix of protein, fiber, and healthy carbs. It’s warm, filling, and tastes like something from a café — without the cost or the time investment.

2. What makes the chicken seasoning so flavorful even without long marinating?

The combination of light soy sauce, dark soy sauce, oyster sauce, and white pepper coats the thin chicken slices quickly. A touch of cornstarch locks in moisture, helping the chicken stay juicy even with a short marination time.

3. Can I meal-prep this sandwich for the week?

Yes! The cooked chicken–cabbage mixture freezes beautifully. Store in portions, reheat in a pan or microwave, then assemble with fresh bread whenever you're ready to eat.

4. What type of bread works best for this sandwich?

Any bakery-style bread is perfect — soft milk bread, brioche, sourdough, or simple white bread. Toast it for extra texture, or use it as-is for a quicker grab-and-go breakfast.

5. How do I keep the cabbage crunchy and flavorful?

Stir-fry the shredded cabbage on high heat for a short time. This keeps it tender but still slightly crisp, adding texture to the sandwich while blending beautifully with the juicy chicken and the runny egg.

Bonus Tips If you can’t finish them all, freeze the extra sandwiches. When you’re hungry, just reheat — they stay surprisingly delicious.

Tonight I’m making this again for dinner because it’s that good.