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.
One thought on “Simple Chicken Stir-Fry”
Made this tonight and it was delicious! Thanks for sharing!!
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