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Cook'n with Betty Crocker 
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Spicy Chicken with Cabbage |
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Serves: 4 Print this Recipe6 chicken thighs (about 1 pound) 2 tablespoons cornstarch 1 teaspoon salt 1/8 teaspoon white peppers 8 dried black mushrooms 1/2 medium head cabbage 4 green onions (with tops) 1 medium red bell pepper 2 teaspoons cornstarch 1 teaspoon sugar 2 teaspoons water 2 teaspoons finely chopped garlic 2 teaspoons finely chopped ginger root 2 teaspoons chili paste 2 teaspoons soy sauce 3 tablespoons vegetable oil 3 tablespoons vegetable oil 1/4 cup chicken broth Remove bones and skin from chicken thighs; cut chicken into 1 x 1/2-inch pieces. Toss chicken, 1 tablespoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 20 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2-inch pieces. Cut cabbage into 1-inch pieces. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 1-inch pieces. Mix 2 teaspoons cornstarch, the sugar and water. Mix garlic, gingerroot, chili paste and soy sauce. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add chicken; stir-fry 2 minutes or until chicken turns white. Remove chicken from wok. (If particles of chicken stick to work, wash and thoroughly dry wok. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add mushrooms, cabbage and the garlic mixture; stir-fry 2 minutes. Add broth; cook and stir 2 minutes. Stir in cornstarch mixture; cook and stir 10 minutes or until thickened. Add chicken, green onions and bell pepper; cook and stir 2 minutes or until chicken mixture is evenly coated. Increase heat to high; stir-fry until excess moisture evaporates. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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