My husband is a health nut and from the very start of our marriage, I have experimented with all sorts of stirfry recipes and funky salads. He’s still in love with me, so I guess I haven’t goofed too badly so far! This is a delicious recipe that even my picky eaters will eat, when sprinkled with enough stirfry noodles.
1 lb. boneless chicken breasts, cut into thin strips
2 T. soy sauce
1 T. flour
2 T. olive oil (2X)
1 small onion, peeled, diced
1/2 lb. mushrooms, sliced (fresh, not canned)
1 small napa cabbage, shredded
1 t. sugar
6 oz. cashews
Chinese stirfry noodles
In a small bowl, place the chicken strips with soy sauce and flour and then blend well. Let the bowl stand at room temperature for fifteen minutes. In the meantime, heat the oil in a wok, or if you don’t have a wok, use a skillet. Whichever you use, put on high heat. Add chicken strips and stirfry until white and firm for only about two minutes; don’t overcook or it will be tough.
Add the onion and the mushrooms, and stirfry for about two more minutes. Then place in a separate bowl. Put the other 2 T. of oil in the wok and add the cabbage and sugar. Stirfry for about 30 seconds, until the cabbage is just wilted. You don’t want soggy cabbage, and because you’re using napa and not regular cabbage, it will cook quickly. Return the chicken and vegetables to the wok and add cashews, tossing to combine. Add additional soy sauce if desired. Cover and steam for one minute. (If you would like more of a sauce to go on top, mix 1 t. flour and 1/4 c. soy sauce, heat until thickened.)
Serve over rice and sprinkle with Chinese noodles. Fabulous!
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