| | This site has no official connection with the Food Network, this is a fan site. Contact Us | Members: 1,042
Threads: 4,836
Posts: 24,598
Online: 38 Newest Member:
sanketp | | | |  |  | |  | |
Chicken Stir-Fry with Napa Cabbage
| |
Author:
Food Network Fan | | Time: 30 minutes Difficulty: Medium Serving Size: 6 | Description:
Adapted from "How to Boil Water" by Food Network Kitchens (Food Network Kitchens, $24.95). Tested by Susan Selasky for the Free Press Test Kitchen. 203 calories (48% from fat), 11 grams fat (2 grams sat. fat), 9 grams carbohydrates, 16 grams protein, 266 mg sodium, 42 mg cholesterol, 15 mg calcium, 0 grams fiber.
| | Ingredients: | - 2 cloves garlic, peeled, pressed
- 1-inch piece fresh ginger, minced, optional
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 2 teaspoons plus 1 tablespoon cornstarch
- 1 tablespoons sesame oil
- 1 pound chicken cut into 1-inch pieces
- 1/4 cup chicken broth or water
- 3 tablespoons vegetable oil, divided
- 16 ounces frozen stir-fry vegetables or fresh vegetables cut into bite-size pieces
- 2 tablespoons water
- Freshly ground black pepper
- 1 medium head napa cabbage, shredded
| | Instructions: | - Oven-fried wonton strips, optional
- In a medium bowl combine the garlic, ginger, soy sauce, sugar, 2 teaspoons cornstarch and sesame oil. Add the chicken pieces and toss to combines. Set aside.
- In a small bowl, dissolve the remaining 1 tablespoon cornstarch in the chicken broth.
- Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the vegetables and stir-fry until they are crisp-tender, about 4 minutes. Remove and transfer to a plate.
- Get the wok hot again and add the remaining 2 tablespoons oil. Add the chicken and marinade. Stir-fry until the chicken begins to brown, about 4 minutes. Return the vegetables to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. If sauce seems too thick, add water or stock. Season with black pepper to taste.
|  | |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | | | | Thread Tools | | | | Display Modes |  Linear Mode | 
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is On | | | All times are GMT -4. The time now is 12:57 AM. | | | |
