Stir-Fried Chicken With Chinese Cabbage: Date Added: 11 Nov 2009
Listed in: Chinese / Chinese - Poultry

1 1/3 pounds boneless skinless chicken breasts (abt 4) -- cut into 1" pieces
1 tablespoon soy sauce -- plus
4 teaspoons soy sauce
3 tablespoons dry sherry
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 - (abt 1 lb) -- sliced
3/4 cup drained sliced water chestnuts -- (from 8-oz can)
2 teaspoons tomato paste
1/4 teaspoon dried red pepper flakes
3 tablespoons water
3 tablespoons chopped cilantro or scallion tops
1/8 teaspoon salt

In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.

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 to 2 minutes. Remove.

Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.

Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.

This recipe yields 4 servings.

Comments: A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.

Source: http://www.cooking.com/recipe

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