Recipe by Sydney Mike
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook.
Top Review by Lavender Lynn
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.
- 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
Directions See How It's Made
- 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.