Chicken And Napa Cabbage Stir Fry
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Peanut1 tsp
Fish Sauce1 tsp
Sesame Oil1 cup
Chicken Stock (hot)2 tbsps
Honey2 tbsps
Rice Wine1
SaltDirections:
1
Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long
2
Heat the oil in a large skillet or wok over medium heat
3
Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly
4
Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together
5
Add the cabbage and stir to combine well
6
Add the fish sauce and sesame oil
7
Cook the cabbage briefly before adding the chicken broth
8
Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper
9
Toss for another 1 minute
10
Add the dissolved cornstarch and stir in to coat evenly
11
Remove from the head before the cabbage loses its crispness and color and serve