Stir-Fried Chicken With Chinese Cabbage - cooking recipe

Ingredients

1 1/3 lbs skinless chicken breasts, cut into 1-inch peices
1 tablespoon soy sauce
4 teaspoons soy sauce
3 tablespoons dry sherry, divided
1/4 teaspoon cayenne
2 tablespoons cooking oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 tablespoon wine vinegar
1/2 head Chinese cabbage, sliced
3/4 cup drained water chestnut
2 teaspoons tomato paste
1/4 teaspoon dried red pepper flakes
3 tablespoons water
3 tablespoons chopped cilantro or 3 tablespoons scallion tops
1/8 teaspoon salt

Preparation

In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.
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, 1-2 minutes. Remove.
Add the remaining 1 tablespoon of oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until onion is golden, about 4 minutes.
Add the remaining 2 tablespoons of sherry and the vinegar. Cook, stirring one minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red pepper flakes and water to cook, stirring 3 minutes longer.
Add the chicken and any accumulated juices, the cilantro and/or the scallions plus the salt and cook 1-2 minutes longer until the chicken is done.