Savory Chicken, Bacon, and Cabbage Stir-Fry Delight
A quick and easy stir-fry combining chicken,bacon, and cabbage with a flavorful sauce. Perfect for a weeknight meal.
Ingredients
- 10 –14 cloves garlic minced
- 3 tablespoons ginger minced (about a 2-inch chunk)
- 3 –16 fresh red chilies chopped and deseeded to taste
- ¼ head of large Napa cabbage about 3 cups, chopped into bite-sized pieces, washed, and dried
- ½ yellow onion thinly sliced
- 2 spring onions scallions, chopped into 1-inch pieces, whites and greens separated
- 2 teaspoons cornstarch
- 3 teaspoons low-sodium light soy sauce
- 2 teaspoons Shaoxing rice wine
- ¼ teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon white sugar
- 3 tablespoons + 1 teaspoon low-sodium light soy sauce or tamari for gluten-free
- 2 tablespoons + 2 teaspoons Shaoxing rice wine
- 2 tablespoons Chinese black rice vinegar e.g., Pat Chun brand
- 2 tablespoons water
- 4 ½ tablespoons peanut oil or other cooking oil
- 1 teaspoon chili oil optional
- 1 teaspoon sesame oil
- 2 chicken breasts about 400g, diced into bite-sized cubes
- 2 –6 Thai dried red chilies deseeded and cut into halves or thirds
- 5 slices bacon chopped into bite-sized strips
- 1 teaspoon kosher salt to taste
- ½ teaspoon of coarsely ground black pepper adjusted to your liking.
- 3 grinds about ⅛ teaspoon ground white pepper
- 1 –2 teaspoons crushed red chili pepper flakes to taste
Instructions
- Marinate the Chicken: In a bowl, combine the diced chicken with cornstarch, soy sauce, rice wine, and sesame oil. Mix well and set aside for 15 minutes to marinate.
- Prepare the Sauce: In another bowl, whisk together the cornstarch, sugar, soy sauce, rice wine, vinegar, and water. Set this sauce aside.
- Stir-Fry the Bacon: Warm 1 tablespoon of peanut oil in a spacious skillet or wok over medium-high heat. Add the bacon pieces and cook until they are crispy and golden brown.
- Cook the Chicken: In the same skillet, add 1 tablespoon of peanut oil. Add the marinated chicken pieces and stir-fry until they are cooked through and slightly browned. Remove the chicken and set aside with the bacon.
- Sauté the Aromatics: Add the remaining peanut oil to the skillet. Toss in the minced garlic, ginger, and chopped fresh red chilies. Sauté until fragrant, about 1-2 minutes.
- Add Vegetables: Add the yellow onion and the white parts of the scallions. Cook until they begin to soften, then add the Napa cabbage. Stir-fry for 2-3 minutes until the cabbage is tender but still crisp.
- Combine Everything: Add the sauce mixture and toss everything together until evenly coated and heated through.
- Season & Finish: Add the chili oil (if using), sesame oil, and season with salt, black pepper, white pepper, and crushed red chili flakes to taste. Finally, add the green parts of the scallions and give everything a good toss.
- Serve: Transfer the stir-fry to a serving dish and enjoy hot with steamed rice or noodles.
Nutrition
Calories: 450kcal
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