Title: STIR-FRIED CHICKEN AND CHINESE CABBAGE
Categories: Chinese, Chicken
Yield: 1 servings
1/4 lb Boneless chicken breast *
3 c Chinese cabbage (Napa or Bok
-choy), thick slices
2 Green onions in 1-inch
-lengths (OR 1/2 small
Onion, cut in half
-vertically then in thick
Crescents)
1 tb Fresh ginger, finely chopped
2 Cloves garlic, crushed
1/3 c Water, chicken broth, or dry
-sherry
2 tb Soy sauce
2 ts Cornstarch
1 ts Sugar
2 ts Rice or cider vinegar
1 tb Sesame or salad oil
* NOTE: boneless pork cutlet can be substituted for
chicken
Partially freeze meat (about 30 minutes) to make
slicing easier, especially if your knife is not very
sharp. Slice the meat across the grain into thin
strips and place on a plate near the cooking area.
Prepare the Chinese cabbage, onion, ginger and garlic
as indicated and arrange on plate with chicken.
In a measuring cup or small bowl, combine the water,
soy sauce, cornstarch, sugar and vinegar; stir to
dissolve the cornstarch and sugar. Place by meat and
vegetables.
Preheat a heavy 10-inch saute pan, non-reactive
skillet, or wok on high heat for about 1 minute. Add
oil and tilt pan to coat evenly; add chicken. Cook,
turning constantly, for 1 minute. Add cabbage, green
onion, ginger and garlic; continue cooking and
stirring another minute. Stir in the liquid mixture;
cook and stir until the sauce is thickened and the
vegetables are tender-crisp and brightly colored,
about 30 seconds more.
Serve over hot cooked rice.
Makes 1 main course serving of about 390 calories.
