- 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
- Marinate the chicken with the soy sauce and sherry in a medium bowl for at least 10 minutes or up to 1 hour.
- In a small bowl, mix 1 teaspoon of the peanut oil, the ginger, and garlic together.
- In a large bowl, whisk 2 tablespoons peanut oil, cornstarch, and flour together. Stir the marinated chicken into the cornstarch mixture.
- 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.
- Transfer the chicken to a pie pan and keep warm.
- Add more peanut oil if needed and cook the remaining chicken.
- 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.
- Clear the center of the skillet, add the ginger mixture, and cook 15 to 20 seconds.
- Stir the ginger mixture into the vegetables, then add the Napa cabbage greens and cook until beginning to wilt.
- Stir in the chicken including juices.
- Whisk the sauce to recombine and then stir into the skillet and cook about 30 seconds.
Serve with rice or Chinese noodles.