26.6.18

Purple Cabbage Chicken Stir-Fry

I love stir-fries. They're a cinch to whip up (especially if you've done all the prep work beforehand); and because stir-fries come together in a snap, they're really a godsend for the time-pressed. And like stews, stir-fries can be varied a million different ways. I like my stir-fries choc-a-bloc with vegetables, and try to make sure there's at least 3 different colours. Because #eattherainbow.

I picked up a purple cabbage, which has an earthier, almost nutty flavour, and tossed it in with some regular cabbage (get the Japanese ones, they're just so much sweeter), and baby asparagus for a little green.


Ingredients (feeds 4-6):
600gm chicken fillet, diced to 1" cubes, and marinated in tare for at least 6 hours
half a head purple cabbage, sliced into 1cm-thick strips because it's thicker than regular round cabbage
half a head regular round cabbage, chopped roughly into 2" squares
12 shitake mushrooms, sliced
150gm baby asparagus, sliced to 1"-lengths
6 cloves garlic, minced
1 tbsp canola oil
1 tbsp sesame oil

Seasoning:
1 tbsp light soy
1 tsp fish sauce
1 tbsp cognac (it adds sweetness and a little smokiness)
3 tbsp chicken broth
1/2 tsp ground black pepper


Directions:
1) Fry garlic in canola and sesame oil, on medium heat so you don't burn the garlic.

2) Turn the heat up to high and add purple cabbage. Toss about 1 minute.

3) Add white cabbage, toss about 1 minute.

4) Add mushrooms, toss about 1 minute.

5) Add chicken, toss about 2 minutes until chicken cooked through.

6) Add asparagus, and seasoning, and toss through until the whole stir-fry is cooked through, and all of the seasoning liquid is absorbed, about 3 minutes.

7) Serve with additional dashes of black pepper.



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