Stir-fried chicken & chinese cabbage

Yield: 1 Servings

Measure Ingredient
¼ pounds Boneless chicken breast *
3 cups Chinese cabbage (Napa or Bok choy), thick slices
2 \N Green onions in 1-inch lengths (OR 1/2 small
\N \N Onion, cut in half vertically then in thick
\N \N Crescents)
1 tablespoon Fresh ginger, finely chopped
2 \N Cloves garlic, crushed
⅓ cup Water, chicken broth, or dry sherry
2 tablespoons Soy sauce
2 teaspoons Cornstarch
1 teaspoon Sugar
2 teaspoons Rice or cider vinegar
1 tablespoon Sesame or salad oil

* NOTE: boneless pork cutlet can be substituted for chicken Partially freeze meat (about 30 minutes) to make slicing easier, especially if your knife is not very sharp. Slice the meat across the grain into thin strips and place on a plate near the cooking area.

Prepare the Chinese cabbage, onion, ginger and garlic as indicated and arrange on plate with chicken.

In a measuring cup or small bowl, combine the water, soy sauce, cornstarch, sugar and vinegar; stir to dissolve the cornstarch and sugar. Place by meat and vegetables.

Preheat a heavy 10-inch saute pan, non-reactive skillet, or wok on high heat for about 1 minute. Add oil and tilt pan to coat evenly; add chicken. Cook, turning constantly, for 1 minute. Add cabbage, green onion, ginger and garlic; continue cooking and stirring another minute. Stir in the liquid mixture; cook and stir until the sauce is thickened and the vegetables are tender-crisp and brightly colored, about 30 seconds more.

Serve over hot cooked rice.

Makes 1 main course serving of about 390 calories.

Posted by Fred Peters.

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