How To Make Stir-Fried Chicken with Chinese Cabbage
Sink your teeth into this flavor-packed stir-fried chicken that’s tossed with sherry vinegar, tomatoes, and tender Chinese cabbage, for a tasteful meal!
Serves:
Ingredients
- 1lbchicken breast,boneless
- 1tbspsoy sauce,(plus 4 tsp)
- 3tbspdry sherry
- ¼tspcayenne
- 2tbspcooking oil
- 1onion
- 2garlic cloves
- 1tspground coriander
- 1tbspwine vinegar
- ½headchinese cabbage,(about 1 lb)
- ¾cupwater chestnuts,(from one 8 oz can), drained sliced
- 2tsptomato paste
- ¼tspred pepper flakes,dried
- 3tbspwater
- 3tbspcilantro,or scallion tops, chopped
- tspsalt
Instructions
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In a medium bowl, combine the chicken with the 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne.
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Let marinate for 10 minutes.
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In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, for 1 to 2 minutes until almost done. Remove.
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Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic and coriander. Cook, stirring, for about 4 minutes, until the onions are golden.
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Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, for 1 minute longer.
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Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red-pepper flakes and water and cook, stirring, for 3 minutes longer.
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Add the chicken and any accumulated juices, the cilantro and the salt and cook, stirring, for 1 to 2 minutes longer, until the chicken is just done.
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Serve and enjoy!
Nutrition
- Calories: 331.77kcal
- Fat: 17.90g
- Saturated Fat: 3.60g
- Trans Fat: 0.15g
- Monounsaturated Fat: 8.85g
- Polyunsaturated Fat: 4.35g
- Carbohydrates: 13.66g
- Fiber: 2.71g
- Sugar: 4.20g
- Protein: 26.54g
- Cholesterol: 72.57mg
- Sodium: 733.38mg
- Calcium: 143.02mg
- Potassium: 771.05mg
- Iron: 2.07mg
- Vitamin A: 268.95µg
- Vitamin C: 51.97mg
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