Thursday, May 14, 2015

Stir-Fried Chicken with Chinese Cabbage

I was expecting this one to be higher in calories, although I'm not really sure why.  D made this one.  He was sick and looked miserable (he doesn't complain on getting sick, and when I came home, I could just look at him and tell he was).  So I was quite happy that it didn't take him a lot of time to make this come together.

Overall I wish it had a little more sauce but it was very good and the portions were huge.  We both added Sambal Oelek (the red stuff) to make it spicier.

We would have again.  We had with rice.

Stir-Fried Chicken with Chinese Cabbage

From Food & Wine 

Active Time: 10 Min
Total Time: 30 Min
Servings: 4

A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.

Photo by ALB

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
1 tablespoon plus 4 teaspoons soy sauce (used less sodium)
3 tablespoons dry sherry
1/4 teaspoon cayenne
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 tablespoon wine vinegar
1/2 head Chinese cabbage (about 1 pound), sliced (used Napa Cabbage)
3/4 cup drained sliced water chestnuts (from one 8-ounce can)
2 teaspoons tomato paste
1/4 teaspoon dried red-pepper flakes
3 tablespoons water
3 tablespoons chopped cilantro or scallion tops
1/8 teaspoon salt

In 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.

In 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.

Add 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.

Add 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.

Nutritional Information (from My Fitness Pal)
Calories: 375; Total Fat: 13 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 80 mg; Sodium: 582 mg; Potassium: 408 mg; Total Carbohydrate: 10 g; Dietary Fiber: 3 g; Sugars: 4 g; Protein: 51 g

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