My daughter Emma requested I make this dish. I love making it at home because it’s easy, and I can use organic ingredients and skip the added sugar. I make it without the egg because my son Alexander is allergic. You won’t miss the egg. This recipe was adapted from Guy Fieri of the Food Network. It rocks, according to Emma and the rest of the gang. I concur.
Tips- Slice the cabbage and chicken into thin strips. Crush, or finely grate the garlic and ginger for more flavor. You can peel the carrots into strips with a peeler, instead of julienning, which takes some knife skill. Cook until the cabbage is tender, but al dente. You don’t want mush. Season at the end, so you don’t add too much soy sauce. The wok gets crowded, so buy or use the biggest one you got, and use tongs to mix.
As always- Eat WWOFLS- wild, whole, organic, fresh, local, seasonal
Chicken, 1 pound boneless, skinless, chicken thighs, sliced thin
Onion, 1 medium, yellow, sliced thin
Green cabbage, 1 medium head, finely shredded, or sliced
Carrots, 3 medium, julienned, or peeled into strips with a peeler
Fresh ginger, peeled and minced or finely grated, 2 tablespoons
Garlic, crushed or finely grated, 1 tablespoon or 1 large clove
Hoisin sauce, 3 tbsp, plus more for serving
Low-sodium soy sauce, 3 tablespoons
Sesame oil, 2 tablespoons
Canola oil, 3 tablespoons
Sea salt and freshly ground black pepper
Romaine lettuce leaves or flour tortillas for serving
Combine 1 tbsp hoisin and soy sauce, the sesame oil, 1/2 the garlic and 1/2 the ginger, salt, pepper, and sliced chicken in a mixing bowl. Toss to coat evenly. Marinate the chicken, covered, at room temperature for 10 to 20 minutes.
When done marinating, heat a large wok or skillet over high heat with 2 tablespoons of the canola oil. When the wok is hot, spoon in the chicken and stir often until browned and almost cooked through, about 3-5 minutes. Remove the chicken to a plate. Add another tablespoon of oil and stir fry the remaining garlic and ginger for 1 minute. Then add the onion slices, and cook, stirring, for 2 more minutes. Next, add the cabbage and carrots and cook, stirring often, until just browning and almost al dente (tender but not mushy), about 2-4 minutes. Add the chicken back in with the juices from the plate, stir fry for 2 minutes until the chicken is done, then add the remaining soy sauce and hoisin and adjust to taste. Serve immediately with tortillas, or lettuce leaves and hoisin sauce, or serve as is on a plate. Bon Appetit!