Stir-Fried Chicken with Chinese Cabbage

From Food and Wine Magazine’s Quick From Scratch Chicken Cookbook


1 1/3 lbs. boneless, skinless chicken breasts (about 4) cut into 1-inch pieces                         

1 TBSP plus 4 tsp soy sauce

3 TBSP dry sherry
¼ tsp cayenne                                                 

2 TBSP cooking oil

1 onion, chopped

2 cloves garlic, minced
1 tsp ground coriander                                     

1 TBSP wine vinegar
½ head Chinese cabbage (about 1 pound), sliced                                                                    

¾ cup drained sliced water chestnuts (1- 8.oz can)

2 tsp tomato paste                                           

¼ tsp dried red-pepper flakes
3 TBSP water                                                 

1/8 tsp salt                                                       

1 to 2 TBSP chopped fresh cilantro or scallion tops 


  1. In a medium bowl, combine the chicken with 1 TBSP soy sauce, 1 TBSP sherry, and the cayenne. Let marinade for 10 minutes.
  2. In a wok or large frying pan, heat 1 TBSP of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
  3. Add the remaining 1 TBSP of oil to the pan and add the onion, garlic and coriander. Cook, stirring, until the onions are golden, about 4 minutes.
  4. Add the remaining 2 TBSP sherry and the wine vinegar. Cook, stirring, about one minute, then add the cabbage, water chestnuts and the remaining 4 tsp soy sauce, tomato paste, red-pepper flakes, and water; cook, stirring, for 3 minutes longer.
  5. Add the chicken and any accumulated juices, cilantro, and the salt; cook, stirring, until the chicken is just done, 1 to 2 minutes longer.