Stir-Fried Chicken With Bell Peppers and Snow Cabbage |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pungent and salty, preserved snow cabbage is a great flavor-booster in this fresh-tasting stir-fry. Bon Apetit, May 2007. Usiing a combinations of red, orange & yellow peppers would make it appetizing and pretty to look at. Miami doesn't have much of a Chinatown so I often rely on gourmet markets that carry Asian products. Ingredients:
1 lb skinless chicken breast half |
1 egg white |
2 teaspoons soy sauce |
2 teaspoons shaoxing wine (chinese rice wine) or 2 teaspoons dry sherry |
1 tablespoon shaoxing wine (chinese rice wine) or 1 tablespoon dry sherry |
1 1/2 teaspoons cornstarch |
1/4 teaspoon white pepper |
3 teaspoons sesame oil, divided |
1 (6 1/2 ounce) can preserved snow cabbage, well drained |
1 teaspoon sugar |
2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided |
1 medium red bell pepper, cut into matchstick-size strips |
1 medium green bell pepper, cut into matchstick-size strips |
1/4 teaspoon salt |
Directions:
1. Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips.
2. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use).
3. Add chicken to bowl with egg white.
4. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat.
5. Mix in 2 teaspoons sesame oil.
6. Let stand 15 minutes.
7. Mix preserved snow cabbage and sugar in small bowl.
8. Heat 14 diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact.
9. Add 1 tablespoon peanut oil and swirl to coat wok.
10. Add sliced chicken breast, spreading evenly.
11. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes.
12. Transfer chicken slices to plate.
13. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes.
14. Stir in snow cabbage mixture and salt.
15. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute.
16. Remove pan from heat.
17. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.
18. Serve with brown rice and a sliced marinated tomato salad (go out of the box completely!).
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