Stir-Fried Chicken With Chinese Cabbage |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From Food & Wine Quick from Scratch Chicken Cookbook. Ingredients:
1 1/3 lbs skinless chicken breasts, cut into 1-inch peices |
1 tablespoon soy sauce |
4 teaspoons soy sauce |
3 tablespoons dry sherry, divided |
1/4 teaspoon cayenne |
2 tablespoons cooking oil |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon ground coriander |
1 tablespoon wine vinegar |
1/2 head chinese cabbage, sliced |
3/4 cup drained water chestnut |
2 teaspoons tomato paste |
1/4 teaspoon dried red pepper flakes |
3 tablespoons water |
3 tablespoons chopped cilantro or 3 tablespoons scallion tops |
1/8 teaspoon salt |
Directions:
1. In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.
2. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1-2 minutes. Remove.
3. Add the remaining 1 tablespoon of oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until onion is golden, about 4 minutes.
4. Add the remaining 2 tablespoons of sherry and the vinegar. Cook, stirring one minute longer.
5. Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red pepper flakes and water to cook, stirring 3 minutes longer.
6. Add the chicken and any accumulated juices, the cilantro and/or the scallions plus the salt and cook 1-2 minutes longer until the chicken is done.
|
|