Chinese Cabbage Stir Fry (Print Version)
# Ingredients:
01 -
1.25 lb chicken breast.
02 -
1 tbsp coconut aminos.
03 -
1.5 tsp tapioca starch.
04 -
1/2 tsp baking soda.
05 -
1/4 tsp sea salt.
06 -
2 tbsp olive oil.
07 -
1/8 tsp white pepper.
08 -
6 large garlic cloves, minced.
09 -
1.5 tbsp julienned ginger.
10 -
3 scallions, separated.
11 -
6 oz shiitake mushrooms.
12 -
1.5 lbs napa cabbage.
13 -
2-2.5 tbsp avocado oil.
14 -
0.5 tbsp chicken broth.
15 -
Sesame oil for drizzling.
16 -
2 tbsp coconut aminos.
17 -
2 tsp balsamic vinegar.
18 -
1 tsp sesame oil.
19 -
1 tsp tapioca starch.
20 -
0.5 tbsp Chinese rice wine.
# Instructions:
01 -
Slice chicken against grain at 45-degree angle, then combine with marinade ingredients and refrigerate fifteen minutes.
02 -
Prepare all vegetables, keeping aromatics separate from cabbage, and mix sauce ingredients in small bowl.
03 -
Heat large pan over medium heat, add oil, then sear marinated chicken until golden brown on both sides.
04 -
Remove chicken, add oil and sauté garlic, ginger, and white scallion parts until fragrant.
05 -
Increase heat to medium-high, add cabbage stems with salt and stir-fry until slightly softened.
06 -
Add cabbage leaves, mushrooms, and broth, cover and cook three minutes until tender-crisp.
07 -
Uncover, return chicken to pan, add sauce and toss everything together for one minute.
08 -
Transfer to serving plate, garnish with green scallions and drizzle with toasted sesame oil.
09 -
Serve immediately while hot for best flavor and texture.
# Notes:
01 -
Can substitute cabbage types.
02 -
Great healthy weeknight meal.
03 -
Gluten-free with coconut aminos.
04 -
Authentic Chinese technique.