Stir-Fried Chicken With Chinese Cabbage

Submitted by cchampion1974

"From Food & Wine Quick from Scratch Chicken Cookbook."

 

• Ready In: 20mins
• Ingredients: 17
• Serves: 4

ingredients

• 604.63 g skinless chicken breasts, cut into 1-inch peices
• 14.79 ml soy sauce
• 19.71 ml soy sauce
• 44.37 ml dry sherry, divided
• 1.23 ml cayenne
• 29.58 ml cooking oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4.92 ml ground coriander
• 14.79 ml wine vinegar
• 1 head Chinese cabbage, sliced
• 177.44 ml drained water chestnut
• 9.85 ml tomato paste
• 1.23 ml dried red pepper flakes
• 44.37 ml water
• 44.37 ml chopped cilantro or 44.37 ml scallion tops
• 0.61 ml 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.