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Source: Food and Wine Quick from Scratch

Stir-Fried Chicken with Chinese Cabbage
A simple sauce adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Serve with rice.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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4 boneless skinless chicken breasts, (about 1-1/3 pounds in all), cut into 1-inch pieces
1 tablespoon plus 4 teaspoons soy sauce
1/4 teaspoon cayenne pepper
2 tablespoons cooking oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 tablespoon white wine vinegar
1/2 head Chinese cabbage, (about 1 pound), sliced
3/4 cup waterchestnuts, drained, sliced (from one 8-ounce can)
2 teaspoons tomato paste
1/4 teaspoon red pepper flakes
3 tablespoons water
3 tablespoons cilantro, chopped
1/8 teaspoon salt




In a medium bowl, combine the chicken with the 1 tablespoon 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, until almost done, 1 to 2 minutes. Remove.

Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.

Add the cabbage, water chestnuts, the remaining 4 teaspoons 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, until the chicken is just done, 1 to 2 minutes longer.


Wine Recommendation: You need a straightforward white wine with plenty of acidity to survive the garlic, soy sauce, and hot pepper in this dish. A chenin blanc from the Loire Valley in France, particularly from Vouvray, Saumur, or Anjou.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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