Stir-Fried Chicken With Cabbage, Red Peppers And Black Beans
serves 2-4
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2 boneless chicken breast halves (1 whole breast), cut into 1-inch strips
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons water
1 thumb ginger, minced
1 tablespoon corn starch
4 teaspoons canola oil (2 teaspoons for chicken + 2 teaspoons for cabbage)
1 red bell pepper, thinly sliced
1 head red cabbage, thinly sliced
1 15-ounce can black beans, rinsed and drained
prep: 20 minutes
total: 35 minutes
colander
small bowl
whisk
large nonstick sauté pan
tongs
1. Prep all the ingredients. Season the chicken strips with salt and pepper.
2. In a small bowl, stir together the soy sauce, rice vinegar, water and ginger. Whisk in the corn starch until the mixture is smooth.
3. Heat 2 teaspoons of the oil in a large nonstick sauté pan over high heat. When the oil lightly smokes, add the chicken and leave it alone to brown well, 2-3 minutes. Stir it briefly, then allow it to cook 2-3 minutes more. (It will be browned but not fully cooked.) Remove it to a bowl.
4. Add the remaining 2 teaspoons of oil to the pan. Add the peppers and cabbage and cook, stirring constantly, until the cabbage begins to wilt, 3-5 minutes.
5. Pour in the black beans, and then add chicken back to the pan. Cook until the chicken is just cooked through, a few minutes more.
6. Give the sauce a quick whisk and then drizzle it into the stir fry. Cook until the sauce thickens, 1-3 minutes, and serve.
2. In a small bowl, stir together the soy sauce, rice vinegar, water and ginger. Whisk in the corn starch until the mixture is smooth.
3. Heat 2 teaspoons of the oil in a large nonstick sauté pan over high heat. When the oil lightly smokes, add the chicken and leave it alone to brown well, 2-3 minutes. Stir it briefly, then allow it to cook 2-3 minutes more. (It will be browned but not fully cooked.) Remove it to a bowl.
4. Add the remaining 2 teaspoons of oil to the pan. Add the peppers and cabbage and cook, stirring constantly, until the cabbage begins to wilt, 3-5 minutes.
5. Pour in the black beans, and then add chicken back to the pan. Cook until the chicken is just cooked through, a few minutes more.
6. Give the sauce a quick whisk and then drizzle it into the stir fry. Cook until the sauce thickens, 1-3 minutes, and serve.
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