| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound skinless, boneless chicken breast
- 3 tablespoons peanut or vegetable oil
- 10 to 12 fresh shiitake mushrooms, julienned, about 1 cup
- 2 carrots, sliced on the bias
- 1/2 head Napa cabbage, shredded, about 1 cup
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/2 cup hot chicken stock or broth
- 2 tablespoons honey
- 2 tablespoons rice wine or white wine vinegar
- Salt and freshly ground black pepper
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
Instructions
- Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
- Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
- Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 350 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 30 g |
| Cholesterol | 84 mg |
| Sodium | 906 mg |
Reviews
This is a delightful recipe! Just a couple of substitutions: dried shiitake mushrooms that I reconstituted in the chicken broth with some added hot water (I live in a rural area and fresh gourmet mushrooms aren’t always available), boneless thighs (because I had them in the freezer) and one clove of minced garlic that I added with the carrots and mushrooms. I used the white wine vinegar. Served with Jasmati rice. If you check the entire episode’s recipes this is served w/ basmati rice. Definitely a keeper!!
I got confused in the last step when you have to remove the ingredients from the head. I was cooking it in a pot and must have missed a stop. Was anyone else confused? Oh, and I doubled the cabbage and carrots, and added 1 inch of minced ginger! Serve over rice! Yummy.
Good way to use up my Napa cabbage. I used pork instead of chicken and had seasoned it with paprika prior to adding the sauce ingredients.
It was delicious! We like things spicy so I added siracha. I also added some garlic and green onion. I’m going to try it with onion next time. Served it over quinoa. Oh and I used some smoked chicken we had made previously and froze. It added a lot of flavor to the dish.
So delicious! I added chopped garlic and substituted regular white mushrooms instead. Also substituted white vinegar & cooking wine in place of the recipe because was what I had at home. I made this in a le creuset dutch oven instead of a wok so ended up more like a soup. We ate it over white rice and was perfect for my husband who was sick.
. Delicious and easy as is. But next time I will be adding a bit of fresh garlic and ginger.
Very good!
Really good, healthy and super easy.