SEAsianChickenStirFry: Difference between revisions
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# Fold the cabbage into the peppers and onions (assuming the pan is pretty full, fold carefully to avoid overflow) | # Fold the cabbage into the peppers and onions (assuming the pan is pretty full, fold carefully to avoid overflow) | ||
# Cook down to about half the volume. | # Cook down to about half the volume. | ||
# Turn off the heat, add the ginger | # Turn off the heat, add the ginger, chicken, and vinegar. Mix. | ||
# Give it a minute or two | # Give it a minute or two for the temperature to equalize. | ||
Makes 2 servings. | |||
Latest revision as of 03:23, 13 November 2023
Ingredients
- 1/4 cup Southeast Asian Barbecue Sauce Barbecue_Sauce#SE_Asian
- 6 ounces of white meat chicken
- 1/4 head cabbage
- 1 red bell pepper
- 1/2 yellow onion
- 2 Tbsp fresh grated ginger
- 2 Tbsp cider vinegar
- 1 Tbsp canola oil
Prep
I use canned chicken breast - drain, rinse, and saute the chicken. I usually do this ahead of time in one pound batches. Lots of other good ways to get chunks of chicken.
- Preheat the oil in a big frying pan (or a wok if you have one).
- Chop the onion and toss it in the pan.
- Chop the red bell pepper, toss it on top of the onion.
- Chop the cabbage.
- The onions should be translucent now, mix the peppers and onions.
- Toss the chopped cabbage on top.
- Grate the ginger.
- Fold the cabbage into the peppers and onions (assuming the pan is pretty full, fold carefully to avoid overflow)
- Cook down to about half the volume.
- Turn off the heat, add the ginger, chicken, and vinegar. Mix.
- Give it a minute or two for the temperature to equalize.
Makes 2 servings.