The technique of stir-frying preserves the colors, flavors, and textures of all the ingredients in the dish. In this unusual stir-fry, three red vegetables (onion, cabbage, and bell pepper) are combined with strips of chicken in a hot-and-sweet sauce.
1 tablespoon cornstarch
1/3 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced garlic
1 tablespoon light brown sugar
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil, such as olive or canola oil
1 pound skinless, boneless chicken breast, cut across the grain into ½-inch-wide strips
1 large red onion, halved and thickly sliced
1 1/2 cups finely shredded red cabbage
2 medium red bell peppers, cut into strips
1. In a small cup or bowl, blend the cornstarch with the sherry, soy sauce, garlic, brown sugar, and red pepper flakes. Set aside.
2. In a large nonstick skillet, heat 2 teaspoons of oil the over medium-high heat. Add the chicken and stir-fry until just barely cooked, about 2 minutes. With a slotted spoon, transfer the chicken to a plate.
3. Add 2 teaspoons of the oil to the skillet and heat. Add the onion and stir-fry until softened, about 3 minutes. Add the remaining 2 teaspoons oil, cabbage, and bell peppers, and stir-fry until the peppers are crisp-tender, about 2 minutes.
4. Add the reserved sherry-soy sauce mixture to the skillet along with the chicken (and any juices that have collected on the plate). Cook over medium-high heat until the sauce thickens and the chicken is cooked through, about 3 minutes. Makes 4 servings
Good source of: niacin, selenium, vitamin B6, vitamin C
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.