NAPA CABBAGE STIR FRY CHICKEN RECIPES

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 heat before the cabbage loses its crispness and color and serve. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B33 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 04-12-1998 Recipe by: Michael Lomonaco "

Steps:

• Heat a pan over medium-high heat and spray with nonstick cooking spray.
• Saute chicken breast until browned, about 6-7 minutes.
• Remove from pan and set aside.
• Meanwhile, sautee onion and red pepper in the same pan for 2-3 minutes or until they begin to soften.
• Add sliced cabbage to pan and continue sauteing for 8-10 minutes until cabbage is softened. (Tongs are extremely useful for this type of stir-fry.)
• Meanwhile in a small bowl, wisk together ginger, garlic, chili garlic pasta, soy, vinegar, chicken broth and sesame oil.
• Add to vegetable mixture and throw the chicken back in as well.
• Cook for 3 minutes or so and sprinkle with diced scallions before serving.
• Serve with brown rice (shown above with green peas).