I found this easy, attractive chicken stir fry recipe on Pinterest. The original recipe, from Edible Mosaic, was for a Cabbage, Carrot, and Chicken Stir-fry that served two. I trippled the recipe for our family of 5, thinking my teenage brother would eat enough for two people. Turns out I was wrong — we had enough to feed 6 or 7 people. The left-overs were a great breakfast, though!
Cabbage, Carrot, & Chicken Stir-Fry
3 tablespoons water
1 1/2 tablespoons sesame oil
3 tablespoons soy sauce
1 1/2 tablespoon rice vinegar
1 tablespoon honey
3 large clove garlic, minced
1 to 1 1/2-inch piece fresh ginger, grated
1 teaspoon sesame seeds
1/4 teaspoon pepper
1 1/2 lb boneless, skinless chicken breast, sliced cross-wise into thin strips
1/3 cup tapioca starch
2 tablespoons sesame oil
3/4 cup water
1 lb green cabbage, sliced into thin shreds
6 medium carrots, thinly sliced on a diagonal
2 green onions, thinly sliced
extra sesame seeds for garnish
slivered almonds (optional)
Whisk together marinade ingredients. Stir in the chicken and let it marinade for 5 to 10 minutes. Remove the chicken from the marinade, and reserve the remaining marinade for later use. Toss chicken with the tapioca starch.
Add the remaining 2 tablespoons of sesame oil to a wok or large skillet over high heat. Once the oil is hot, turn heat down to medium-high. Cook chicken in small batches in a single layer until browned, about 2 minutes on each side. Add more oil about halfway through cooking the chicken.
Once all the chicken is cooked, add the cabbage, carrot, reserved marinade, and 3/4 cup water to the wok or skillet. Scrape up any brown bits from the bottom of the skillet and toss vegetables with a wooden spoon. Cook for 3 to 5 minutes or until the veggies are crisp-tender, stirring frequently.
Turn off heat and add the chicken. Garnish with the green onion, more sesame seeds, and slivered almonds if desired. Serve over steamed rice.