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Ingredientes
- 1/4 lb Boneless chicken breast *
- 3 c. Chinese cabbage (Napa or possibly Bok choy), thick slices
- 2 x Green onions in 1-inch lengths (Or possibly 1/2 small
- Â Â Onion, cut in half vertically then in thick Crescents)
- 1 Tbsp. Fresh ginger, finely minced
- 2 x Cloves garlic, crushed
- 1/3 c. Water, chicken broth, or possibly dry sherry
- 2 Tbsp. Soy sauce
- 2 tsp Cornstarch
- 1 tsp Sugar
- 2 tsp Rice or possibly cider vinegar
- 1 Tbsp. Sesame or possibly salad oil
Direcciones
- * NOTE: boneless pork cutlet can be substituted for chicken
- Partially freeze meat (about 30 min) to make slicing easier, especially if your knife is not very sharp. Slice the meat across the grain into thin strips and place on a plate near the cooking area. Prepare the Chinese cabbage, onion, ginger and garlic as indicated and arrange on plate with chicken.
- In a measuring c. or possibly small bowl, combine the water, soy sauce, cornstarch, sugar and vinegar; stir to dissolve the cornstarch and sugar. Place by meat and vegetables.
- Preheat a heavy 10-inch saute/fry pan, non-reactive skillet, or possibly wok on high heat for about 1 minute. Add in oil and tilt pan to coat proportionately; add in chicken.
- Cook, turning constantly, for 1 minute. Add in cabbage, green onion, ginger and garlic; continue cooking and stirring another minute. Stir in the liquid mix; cook and stir till the sauce is thickened and the vegetables are tender-crisp and brightly colored, about 30 seconds more.
- Serve over warm cooked rice.
- Makes 1 main course serving of about 390 calories.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 555g | |
| Calories 443 | |
| Calories from Fat 204 | 46% |
| Total Fat 22.65g | 28% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 1995mg | 83% |
| Potassium 1012mg | 29% |
| Total Carbs 35.77g | 10% |
| Dietary Fiber 4.9g | 16% |
| Sugars 11.95g | 8% |
| Protein 26.31g | 42% |
