Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless, skinless chicken breasts, cut in 1/2-inch cubes

  2. 2 tablespoons flour

  3. 2 tablespoons fish sauce

  4. 2 tablespoons dark soy sauce, divided

  5. 1 (1/2-inch) piece ginger, peeled

  6. 2 green chilies, chopped

  7. 1 tablespoon sugar

  8. 1 tablespoon vinegar

  9. 1 lime, peel grated, juice reserved

  10. 4 green onions, chopped

  11. 3 cups chopped napa cabbage

  12. 1/4 cup chopped fresh mint

Instructions Jump to Ingredients ↑

  1. In medium bowl, place chicken. Sprinkle with flour, turning to coat.

  2. Add fish sauce and 1 tablespoon of the soy sauce; set aside. Place ginger in blender or food processor and pulse to mince, about 30 seconds; add chilies, remaining 1 tablespoon soy sauce, sugar, vinegar, and 1/2 teaspoon grated lime peel. Blend or process about 1 minute; set aside.

  3. Spray wok or Dutch oven with cooking spray and heat over high heat. Add chicken, onion and cabbage, stir-frying until a fork can be inserted into chicken with ease and juices run clear, about 4 minutes. Pour ginger sauce over chicken and continue to stir-fry until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.


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