Stir Fried Chicken With Chinese Cabbage Recipes

STIR-FRIED CHICKEN WITH CHINESE CABBAGE

Steps:

• In a medium bowl, combine the chicken with 1 tablespoon of 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, 1-2 minutes. Remove.
• Add the remaining 1 tablespoon of oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until onion is golden, about 4 minutes.
• Add the remaining 2 tablespoons of sherry and the vinegar. Cook, stirring one minute longer.
• Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red pepper flakes and water to cook, stirring 3 minutes longer.
• Add the chicken and any accumulated juices, the cilantro and/or the scallions plus the salt and cook 1-2 minutes longer until the chicken is done.

CHICKEN AND NAPA CABBAGE STIR FRY

Steps:

• Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
• Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
• Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

STIR-FRIED CHINESE CABBAGE

Steps:

• Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
• Heat the oil in a wok over medium-high heat.
• Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
• Add shredded cabbage and stir-fry until limp, but not mushy.
• Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
• Sprinkle with toasted sesame seeds and serve.

CHICKEN CABBAGE STIR FRY

Steps:

• Cut chicken breasts into strips.
• Heat oil in a frying pan.
• Add chicken strips and stir fry over medium-high heat, turning constantly until done.
• Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
• Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
• Stir sauce into chicken/cabbage mixture.
• Cook until sauce has thickened and chicken is coated, about 1 minute.
• Refrigerate leftovers within 2 hours.

CHINESE STIR-FRIED CABBAGE

Steps:

• Very finely shred the cabbage. Set aside.
• Finely chop the bacon and fry until pink in the oil.
• Add the finely diced ginger, garlic and onion. Fry until golden and the bacon is crispy.
• Add the butter. Then add the cabbage, sprinkle over the Chinese 5-spice and stir-fry for 5-6 mins until cooked.
• The cabbage should retain a crisp texture.