Prep 5 mins
Cook 19 mins
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook.
Make and share this Chicken and Red Vegetable Stir-Fry recipe from Food.com.
- 1 tablespoon cornstarch
- 1⁄2 cup dry sherry
- 2 tablespoons soy sauce, reduced-sodium
- 1 tablespoon garlic clove, minced
- 1 tablespoon light brown sugar, packed
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 lb chicken breast, boneless, skinless, cut across the grain into 1/2-inch wide strips
- 1 large red onion, halved lengthwise, then sliced crosswise into half-rounds
- 1 1⁄2 cups red cabbage, shredded
- 2 medium red bell peppers, cut into strips
- 1 navel orange, peeled, cut crosswise into slices
- In a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
- In a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes. With a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
- Add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
- Add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
- Add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate) & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
- Serve the stir-fry topped with the orange slices.
Interesting mix of flavors, and very colorful, especially with the orange slice garnish! I used Amontillado sherry left over from Zaar World Tour; "stir-fry" brings an Oriental image to mind, but this dish had a distinctly Spanish accent. Made for OZ/NZ swap.
Simple and delicious. In my quest to empty out the freezer, I ended up using some meatless "chicken tenders", which worked really well. I also used rice wine instead of sherry, and some ready coleslaw instead of cutting my own. So the colors were off a bit, but the flavor was all there. I might up the amount of sauce and increase the heat for myself.