Emerald Dragon Chicken

I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our Thai dragon and bird chiles, and don't find cooking, or eating them, a "Lethal" experience. I wanted to call this "Enter the Dragon" sort of after Bruce Lee, but it is such a lovely emerald green, and full of healthy vegetables. You will love this stir-fry. It is definitely fab. :)

• Ready In: 32 mins
• Serves: 4

Ingredients

• For the Stir-Fry

• 2  boneless skinless chicken breasts, sliced thin
• 10  ounces broccoli florets (about 3 1/2 cups)
• 1  lb  shredded napa cabbage
• 3  ounces  baby spinach leaves
• 1  bunch green onion, chopped (about 12)
• 8  cloves garlic, minced
• 2  inches ginger, peeled and sliced thin
• 12  Thai chiles (preferably green)
• 1⁄4 cup  chopped fresh cilantro
•  cooking oil

• For the Marinade

• 1  tablespoon soy sauce
• 1  tablespoon rice wine or 1  tablespoon dry sherry
• 1  tablespoon cornstarch

• For the Seasoning Sauce

• 1⁄4 cup soy sauce
• 1⁄4 cup rice wine or 1⁄4 cup dry sherry
• 2  tablespoons sugar
• 4  teaspoons  rice wine vinegar
• 1  tablespoon  hot chili paste (like sambal oelek)
• 1 1⁄2 tablespoons  hot bean paste (also called hot bean sauce in areas)
• 1⁄2 teaspoon  hot  fire oil
• 1⁄2 teaspoon cayenne pepper
• 1 1⁄2 teaspoons  sesame oil
• 1  tablespoon cornstarch

Directions

1. Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
2. Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
3. Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
4. Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
5. Serve with hot steamed rice or noodles.