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Categories:
cornstarch sherry soy sauce garlic light brown sugar red pepper olive oil chicken breast red onion red cabbage red bell peppers orange
Viewed: 24 - Published at: 7 years agoIngredients
- 1 tablespoon cornstarch
- 12 cup dry sherry
- 2 tablespoons soy sauce, reduced-sodium
- 1 tablespoon garlic clove, minced
- 1 tablespoon light brown sugar, packed
- 12 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 lb chicken breast, boneless, skinless, cut across the grain into 1/2-inch wide strips
- 1 large red onion, halved lengthwise, then sliced crosswise into half-rounds
- 1 12 cups red cabbage, shredded
- 2 medium red bell peppers, cut into strips
- 1 navel orange, peeled, cut crosswise into slices
Method
- In a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
- In a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes.
- With a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
- Add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
- Add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
- Add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate) & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
- Serve the stir-fry topped with the orange slices.