Chicken Stir Fry with Ginger and Chinese Cabbage

Chicken Stir-Fry with Ginger and Chinese Cabbage It’s that time of the year again when we watch our waistlines and try to eat more vegetables. This dish does just that, with the added benefit of lots of fresh ginger and garlic to ward off any colds.

Serves 4 1 lb (453 g) boneless, skinless chicken thighs, sliced into ½” (1 cm) thick slices 2 cloves garlic, peeled and sliced thinly 1 ½” (4 cm) fresh ginger, peeled and sliced into thin matchsticks 2 Thai red chilis, finely chopped (or to taste) 4 cups (1 L) sliced Chinese cabbage, sliced 1/2-inch (1 cm) wide 6 oz (175 g ) fresh green beans, cut in half crosswise 1 tbsp (15 ml) cornstarch 1 tbsp (15 ml) brown sugar 2 tbsp (30 ml) light soy sauce 1 tbsp (15 ml) rice wine vinegar 1 tbsp (15 ml) Asian sesame oil peanut oil, for sautéing additional light soy sauce 2 scallions, finely sliced on the diagonal, for garnish handful roughly chopped fresh cilantro, for garnish Preheat a wok over high heat. Add about 2 tbsp (15 ml) peanut oil to the wok. The peanut oil will shimmer when the heat is to the correct temperature. Add half the chicken thighs and brown on all sides, being careful not to fully cook the chicken*. Sprinkle with about 2 to 3 tsp (10 to 15 ml) soy sauce. Using a slotted spoon, remove the browned chicken to a plate and repeat the procedure with the remaining chicken.

In the same wok as you browned the chicken, add a bit more peanut oil (if necessary) and add the garlic, ginger, and chilis. Stir fry the mixture quickly for about 1 minute, until fragrant. Add the Chinese cabbage and the green beans. Let the mixture cook for about 5 minutes, stirring occasionally.

Meanwhile, in a small bowl whisk together the cornstarch, brown sugar, soy sauce, rice wine vinegar, and sesame oil. Add it to the wok along with the cooked chicken. Bring the sauce to a boil and cook another 5 minutes, until the chicken is fully cooked through and the sauce has thickened. Stir frequently.

Serve hot over cooked white rice. Garnish with a few scallions and cilantro. * Partially cooking the chicken ensures that the chicken will be moist and tender by the time the stir fry is finished cooking.