1/4 lb boneless chicken breast *
3 cup chinese cabbage (napa or bok choy),, thick slices
2 green onions in 1-inch lengths (or, 1/2 small
1 onion, cut in half vertically then, in thick
1 crescents)
1 tbsp fresh ginger, finely chopped
2 cloves garlic, crushed
1/3 cup water, chicken broth, or dry sherry
2 tbsp soy sauce
2 tsp cornstarch
1 tsp sugar
2 tsp rice or cider vinegar
1 tbsp sesame or salad oil
A Recipe for
Stir-Fried Chicken & Chinese Cabbage
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This is a recipe for Stir-Fried Chicken & Chinese Cabbage from the recipe cookbook of Recipes-to-go (Asian)
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* NOTE: boneless pork cutlet can be substituted for chicken
Partially freeze meat (about 30 minutes) to make slicing easier,
especially if your knife is not very sharp. Slice the meat across the
grain into thin strips and place on a plate near the cooking area.
Prepare the Chinese cabbage, onion, ginger and garlic as indicated
and arrange on plate with chicken.
In a measuring cup or small bowl, combine the water, soy sauce,
cornstarch, sugar and vinegar; stir to dissolve the cornstarch and
sugar. Place by meat and vegetables.
Preheat a heavy 10-inch saute pan, non-reactive skillet, or wok on
high heat for about 1 minute. Add oil and tilt pan to coat evenly;
add chicken. Cook, turning constantly, for 1 minute. Add cabbage,
green onion, ginger and garlic; continue cooking and stirring another
minute. Stir in the liquid mixture; cook and stir until the sauce is
thickened and the vegetables are tender-crisp and brightly colored,
about 30 seconds more.
Serve over hot cooked rice.
Makes 1 main course serving of about 390 calories.
Posted by Fred Peters.
Serves: 1
Stir-Fried Chicken & Chinese Cabbage Recipe brought to you by Recipes To-Go