Ingredients
1lbchicken breast,boneless
1tbspsoy sauce,(plus 4 tsp)
3tbspdry sherry
¼tspcayenne
2tbspcooking oil
1onion
2garlic cloves
1tspground coriander
1tbspwine vinegar
½headchinese cabbage,(about 1 lb)
¾cupwater chestnuts,(from one 8 oz can), drained sliced
2tsptomato paste
¼tspred pepper flakes,dried
3tbspwater
3tbspcilantro,or scallion tops, chopped
tspsalt
Preparation
In a medium bowl, combine the chicken with the 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne.
Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, for 1 to 2 minutes until almost done. Remove.
Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic and coriander. Cook, stirring, for about 4 minutes, until the onions are golden.
Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, for 1 minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red-pepper flakes and water and cook, stirring, for 3 minutes longer.
Add the chicken and any accumulated juices, the cilantro and the salt and cook, stirring, for 1 to 2 minutes longer, until the chicken is just done.
Serve and enjoy!
