- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
- 1 tablespoon plus 4 teaspoons soy sauce
- 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
- 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
