Chicken And Napa Cabbage Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Seafood | Mike01 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless skinless chicken |
| breast | ||
| 3 | T | Peanut or vegetable oil |
| 10 | Fresh shiitake mushrooms – | |
| to 12 julienned | ||
| 1/2 | Napa cabbage head, shredded | |
| 2 | Carrots, sliced on the bias | |
| 1 | t | Fish sauce |
| 1/2 | t | Sesame oil |
| 1/2 | c | Hot chicken stock or broth |
| 2 | T | Honey |
| 2 | T | Rice wine or white wine |
| vinegar | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | T | Cornstarch, dissolved in |
| 1 | T | Water |
INSTRUCTIONS
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: MICHAELS 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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 73.1mg
Sodium: 512.7mg
Potassium: 565.7mg
Carbohydrates: 18.5g
Fiber: 2g
Sugar: 11g
Protein: 30.1g