Green Chicken Stir-Fry

A Stir-Fry is a wonderful thing. Easy to make, nutritious, and you can really use your imagination. It can be a great way to use up those few leftover vegetables in your crisper or your freezer.

I rarely use a recipe for stir-frys, I just make it up as I go. Then, when one turns out particularly good, I can't remember what all I put in it, or what the amounts were of the ingredients I do remember!

This one was easy, and I do remember. Although, as is usual, I don't measure, so the amounts given are approximations. And as always, feel free to adjust everything to your taste, substitute ingredients...make it your own!

I call this one Green Chicken Stir-Fry because I used a green vegetable - chinese cabbage. I think it would be great with bok choy or even leeks. Use tofu instead of chicken for a vegetarian version of this dish.

Ingredients:

• 1 tablespoon of your favorite vegetable oil (I use olive)
• 1 tablespoon sesame oil
• 1 teaspoon chili oil (or add a little crushed dried red pepper)
• 1 teaspoon ginger root - about 1/4 inch slice, peeled and minced
• 1-2 cloves garlic, minced or crushed
• pinch or two Chinese 5-spice powder
• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 4 cups Chinese cabbage, (slice once lengthwise, then slice crosswise into 1/4 inch slices)
• 1 cup water
• 1 tablepoon cornstarch
• 2 tablespoons soy sauce (or tamari)
• pinch sugar
• pinch salt
• pinch pepper
• 2 cups cooked rice (I used brown rice)

1. In a skillet or wok, heat the oils, add ginger, garlic, and 5-spice powder. Saute a few minutes.
2. Add chicken, stir-fry until chicken is nearly done.
3. Add Chinese cabbage. Stir-fry until cabbage is tender.
4. Mix water, cornstarch, soy sauce, sugar, salt, and pepper. Make sure cornstarch is dissolved, then add to skillet (or wok). Cook and stir until thickened. Serve over rice.