Stir Fried Chicken With Chinese Cabbage Chicken Vegetable Stir Fry Recipes

Ingredients

1 lb. boneless

1 tbsp. plus 4 teaspoons soy sauce

3 tbsp. dry sherry

1/4 tsp. cayenne

2 tbsp. Cooking oil

1 onion

2 cloves garlic

1 tsp. ground coriander

1 tbsp. Wine vinegar

1/2 head Chinese cabbage (about 1 pound)

3/4 c. drained sliced water chestnuts (from one 8-ounce can)

2 tsp. tomato paste

1/4 tsp. dried red-pepper flakes

3 tbsp. water

3 tbsp. chopped cilantro or scallion tops

tsp. salt

Preparation

Step 1In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.Step 2In 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 to 2 minutes. Remove.Step 3Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.Step 4Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.Step 5Wine Recommendation: You need a straightforward white wine with plenty of acidity to survive the garlic, soy sauce and hot pepper in this dish. A chenin blanc from the Loire Valley in France, particularly from Vouvray, Saumur or Anjou, will be able to hold its own.