Stir-Fried Chicken And Cabbage With Ginger
serves 2-4
Recipe from cookthink
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ingredients
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 tablespoons water
1 teaspoon corn starch
1/4 teaspoon fresh ground black pepper
2 boneless chicken breast halves (1 whole breast), thinly sliced
4 teaspoons canola oil (2 teaspoons for chicken + 2 teaspoons for cabbage)
1/2 head cabbage, thinly sliced
1 thumb ginger, minced
timer
prep: 15 minutes
total: 30 minutes
tools
small bowl
whisk
large nonstick sauté pan
medium bowl
instructions
1. In a small bowl, whisk together the soy sauce, vinegar, water, corn starch and black pepper.
2. Season the chicken slices with salt and pepper.
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. Stir in the cabbage and cook for 1 minute. Add half the ginger and a splash of water and cook, stirring occasionally, until the cabbage starts to wilt, about 3 minutes.
5. Add the chicken and the rest of the ginger and cook, stirring often, 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.
