How to make it

  • In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
  • In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
  • Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
  • Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
  • A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.

People Who Like This Dish 2
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    " It was excellent "
    hreamer ate it and said...
    I have made this recipe many times and it is GREAT. Comes together quickly and only takes one pan. This is the only asian dish I cook.

    I use the fresh cilantro rather than the scallions and it really adds an additional flavor profile to the dish.
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