![Stir-Fried Chicken with Chinese Cabbage](https://cdn.statically.io/img/www.foodandwine.com/thmb/IbVxxb8INrx4MVicuseVkk_RGJo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2012-r-xl-stir-fried-chicken-with-chinese-cabbage-2000-910048bc28214a5b864a5a3d9090d127.jpg)
Ingredients
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1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
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1 tablespoon plus 4 teaspoons soy sauce
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3 tablespoons dry sherry
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1/4 teaspoon cayenne
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2 tablespoons cooking oil
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1 onion, chopped
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2 cloves garlic, minced
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1 teaspoon ground coriander
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1 tablespoon wine vinegar
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1/2 head Chinese cabbage (about 1 pound), sliced
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3/4 cup drained sliced water chestnuts (from one 8-ounce can)
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2 teaspoons tomato paste
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1/4 teaspoon dried red-pepper flakes
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3 tablespoons water
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3 tablespoons chopped cilantro or scallion tops
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1/8 teaspoon salt
Directions
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In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
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In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
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Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
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Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
Suggested Pairing
You need a straightforward white wine with plenty of acidity to survive the garlic, soy sauce, and hot pepper in this dish. A Chenin Blanc from the Loire Valley in France, particularly from Vouvray, Saumur, or Anjou, will be able to hold its own.