Chicken: Chicken Cabbage Stirfry
Source of Recipe
meals.com, adapted
List of Ingredients
1 tbl. cornstarch
1 tsp. grated fresh gingerroot
1/2 cup water
1 tbl. light soy sauce
cooking spray or chicken broth for sauteeing
1 clove garlic, peeled nad minced
3 fresh boneless skinless chicken breasts, sliced
3 cup. shredded cabbageRecipe
Mix together cornstarch and ginger; add water and soy sauce, mixing until smooth. Set aside. Heat a heavy skillet over medium-high heat; spray with cooking spray or use chicken broth to sauté garlic for about 1 minute; add sliced chicken and stir-fry, until lightly browned, about 2 to 3 minutes*.
Add cabbage and stir-fry for 2 minutes or until cabbage is tender-crisp. Stir in cornstarch mixture; cook until thickened, about 2 minutes. Serve immediately, over white rice, if desired.
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* Chicken Test for Doneness (per Washington Fryer Commission, 1994)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165 degrees.
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Reader's Comments: The recipe as stated above is not flavorful. Marinate the chicken in almost pure soy sauce with grated ginger & cornstarch (forget the water or at least 95% of it). Saute 1/4 or 1/2 onion and 1/2 sliced bell pepper along with the garlic, then saute cabbage. My family likes this recipe with these additions...I love it when I add a sprinkle of crushed (dried) red pepper on top just before serving.
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