It’s the Chinese New Year at the end of the month, so if you are having friends around for a dinner celebration, this would be an easy, tasty recipe to prepare. You could serve alongside my Sweet & Sour Pork recipe which I posted on my blog in October. I would dish up some rice and vegetables alongside both meat dishes for a simple to prepare Chinese buffet.
This dish is also great if you are craving a Chinese takeaway mid week but you are too tired to drive out in the rain to pick it up. Cooking your own “Fakeaway” is healthier, quicker and cheaper anyway!
Add as much ginger, garlic and chili as you fancy, just make my recipe to your own personal taste. Don’t rub your eyes after chopping fresh chilli by the way or you will regret it! Give your hands a good wash instead.
I used baby leaves of homegrown cabbage from my garden when I last cooked this but Cavolo Nero cabbage is another great variety of cabbage to use, as it is lovely and dark green with plenty of crunch. Instead of cabbage you could also use fresh spinach or chopped broccoli. It’s up to you.
If you are entertaining, then to make things easy, chop and prepare everything first. Get the vegetables, garlic, chili and ginger chopped in one bowl, with the chicken diced and ready in a separate bowl. Store your prepped ingredients in the fridge. Then all you need to do when your guests arrive is chuck it all in the wok in the right order, while you impress your friends with your amazing chef skills!
Be careful not to use peanut oil if any of your friends have a nut allergy. Just use sesame oil instead.
I like to cook the chicken first to ensure that the meat is cooked all the way through before adding and cooking the vegetables. Cook the cabbage and peppers just enough so that they are hot but still retain some crunch and texture. The cabbage should wilt slightly during cooking, reducing in volume, so add a good handful!
Wok cooking should be over a high heat and fast with lots of flamboyant stirring. It’s also advisable to wear a good full length pinny so that you don’t get your party outfit splattered in soy and teriyaki sauce. Watching the spectacle and speed of you cooking this dish will leave your dinner guests in awe! Then they will drool over the awesome food you place before them.
Whatever you are up to….. meal in then watching a movie with the dog on your lap, romantic dinner for two or friends around for buffet, have a happy and fabulous Chinese New Year!
2 chicken breasts, diced
2 teaspoons of peanut oil (or sesame oil)
1 tablespoon of cornflour
half a red and half a green pepper, sliced
a handful of dark green cabbage leaves, shredded
3 cloves of fresh garlic, crushed
half a fresh red chilli, finely chopped (seeds removed)
an inch piece of fresh ginger, finely chopped
a teaspoon of teriyaki sauce
a teaspoon of dark soy sauce
2 tablespoons of water
optional sesame seeds to garnish
Dip the chicken breast pieces into the cornflour first then stir fry in the peanut or sesame oil over a high heat in a wok. Keep stirring over the heat to ensure even cooking. Cook until the meat is no longer pink inside and starting to brown and crisp slightly on the outside.
Next add the strips of red and green pepper, the shredded cabbage leaves (or add whole if they are new small leaves), garlic, ginger, fresh chilli, teriyaki sauce, soy sauce plus a few tablespoons of water. Use as much ginger, garlic and chilli as you want depending on your taste.
Cook for a few minutes while stirring, until streaming hot, the cabbage is slightly wilted but the peppers are still crunchy. The cornflour will help to make a lovely sauce which will thicken as it cooks.
I served sprinkled with a few crunchy sesame seeds. It tasted blooming lovely!