napa cabbage & chicken stir-fry

 

¼ cup low-sodium chicken broth

2 tablespoons soy sauce

1 tablespoon dry sherry

1 tablespoon oyster-flavored sauce

1 teaspoon sugar

1 teaspoon cornstarch

¼ teaspoon red pepper flakes

 

Push!

 

  1. Combine all the ingredients in a small bowl and set aside.

 

1 pound boneless, skinless chicken breasts, trimmed and sliced thin (freeze for 15 minutes for easier slicing)

1 tablespoon soy sauce

1 tablespoon dry sherry

1 tablespoon cornstarch

1 tablespoon unbleached all-purpose flour

Peanut or vegetable oil

1 tablespoon minced fresh ginger

1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

1 head Napa cabbage, cut into ¼-inch strips – separate white part strips from green 

1 small red bell pepper, stemmed, seeded, and cut into ¼-inch strips

 

  1. Marinate the chicken with the soy sauce and sherry in a medium bowl for at least 10 minutes or up to 1 hour.
  2. In a small bowl, mix 1 teaspoon of the peanut oil, the ginger, and garlic together.
  3. In a large bowl, whisk 2 tablespoons peanut oil, cornstarch, and flour together. Stir the marinated chicken into the cornstarch mixture.
  4. Heat 2 teaspoons peanut oil in the skillet over high heat. Add half of the chicken and cook without stirring until the meat is browned at the edges, about 1 minute. Stir the chicken and continue to cook until cooked through, about 1 minute longer.
  5. Transfer the chicken to a pie pan and keep warm.
  6. Add more peanut oil if needed and cook the remaining chicken.
  7. Add 1 tablespoon peanut oil to the skillet and return to high heat until just smoking. Add the Napa cabbage white parts and red bell pepper and cook until lightly browned, 2 to 3 minutes.
  8. Clear the center of the skillet, add the ginger mixture, and cook 15 to 20 seconds.
  9. Stir the ginger mixture into the vegetables, then add the Napa cabbage greens and cook until beginning to wilt.
  10. Stir in the chicken including juices.
  11. Whisk the sauce to recombine and then stir into the skillet and cook about 30 seconds.

 

Serve with rice or Chinese noodles.