This chicken stir-fry comes together at lightning speed. Instead of the usual large chunks of meat (which would end up dry and flavorless in a stir-fry), here the lean meat is cut into thin julienne-like strips for maximum absorption of flavor and to ensure a quick cook.
Serves 4
INGREDIENTS
- 1 pound boneless, skinless chicken breast, cut into thin 1/4-inch strips
- 4 teaspoons sesame oil
- 4 teaspoons sesame seeds
- Table salt
- 1 teaspoon soy sauce
- 1 tablespoon vegetable oil
- 5 cloves garlic, sliced
- 12 ounce head napa cabbage, horizontally sliced into 1-inch strips
- 1 to 3 teaspoons chili sauce
- 2 teaspoons fish sauce (optional, season to taste)
- Rice, for serving
DIRECTIONS
- Toss chicken with sesame oil, sesame seeds, 1 teaspoon salt, and soy sauce; set aside. Heat vegetable oil in wok or large skillet over medium heat until shimmering. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add chicken and cook until almost cooked through, about 2 to 3 minutes.
- Add cabbage and cook until cabbage is just beginning to wilt, about 1 more minute. Season to taste with chili sauce and fish sauce. Serve immediately with rice.
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