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

• 1 1⁄3 lbs skinless chicken breasts, cut into 1-inch peices
• 1 tablespoon soy sauce
• 4 teaspoons soy sauce
• 3 tablespoons dry sherry, divided
• 1⁄4 teaspoon cayenne
• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 tablespoon wine vinegar
• 1⁄2 head Chinese cabbage, sliced
• 3⁄4 cup drained water chestnut
• 2 teaspoons tomato paste
• 1⁄4 teaspoon dried red pepper flakes
• 3 tablespoons water
• 3 tablespoons chopped cilantro or 3 tablespoons scallion tops
• 1⁄8 teaspoon 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.