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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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Szechuan Shrimp
Source: Food and Wine Quick from Scratch
Rating:
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Traditional Szechuan dishes are often quite spicy, but we’ve given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.
View the full recipe


Sukiyaki
Source: Food and Wine Quick from Scratch
Rating:
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A delicious mixture of beef, noodles, Chinese cabbage, spinach, and tofu, sukiyaki is easy to make.
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