Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless skinless chicken breast

  2. 3 tablespoons 45ml Peanut or vegetable oil

  3. 10 Fresh shiitake mushrooms - (to 12) - julienned

  4. 1/2 Napa cabbage head - shredded

  5. 2 Carrots - sliced on the bias

  6. 1 teaspoon 5ml Fish sauce

  7. 1/2 teaspoon 2 1/2ml Sesame oil

  8. 1/2 cup 118ml Hot chicken stock or broth

  9. 2 tablespoons 30ml Honey

  10. 2 tablespoons 30ml Rice wine or white wine vinegar

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 1 tablespoon 15ml Cornstarch - dissolved in

  14. 1 tablespoon 15ml Water

Instructions Jump to Ingredients ↑

  1. Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.

  2. 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 heat before the cabbage loses its crispness and color and serve.

  3. This recipe yields 4 servings.


Send feedback