Chicken Stir-Fry with Napa Cabbage

1/3 cup cold water

2 teaspoons cornstarch

2 tablespoons soy sauce

1 tablespoon dry sherry

2 tablespoons cooking oil

1 clove garlic, minced

4 green onions, thinly sliced

2 large carrots, thinly bias sliced

1 8-ounce can water chestnuts, drained and thinly sliced

½ cup fresh bean sprouts or 1 14-ounce can, drained

2 cups Napa (Chinese) cabbage, chopped

1 teaspoon sesame oil

1 pound boneless, skinless chicken breast cut into 1-inch pieces

 

Stir water into cornstarch. Stir in soy sauce and sherry; set aside.

 

In a covered saucepan, cook carrots in boiling water for 3 minutes.  Drain well; set aside.  Preheat wok or large skillet over high heat; add cooking oil.  Stir-fry garlic in hot oil for 30 seconds.  Add green onions and stir-fry one minute.

 

Add water chestnuts and bean sprouts.  Stir-fry 1-2 minutes.  Remove from wok.  Add carrots and cabbage.  Stir-fry 1 minute.  Remove from wok.

 

Add sesame oil and additional cooking oil, if necessary.  Add half of the chicken to wok and stir-fry 2-3 minutes, or until browned.  Remove from wok.  Stir-fry remaining chicken 2-3 minutes.  Add water chestnuts and bean sprouts to wok; stir.

 

Stir soy sauce mixture; stir into wok.  Cook and stir until thickened and bubbly.  Return vegetables to wok; cover and cook 1 minute more.

 

Serve with rice, if desired.  Serves 4-6

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About Amy Caldwell

Home Work. It is probably the most important work we do. The time and energy investing in our homes can make a world of difference and a difference in our world. Juggling work, kids, groceries, church, husband, dinner, and cleaning may be a feat worthy of head-lining the circus, but as long as I have coffee, it's all good.
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