Chicken And Red Vegetable Stir-fry

Total Time: 24 mins Preparation Time: 5 mins Cook Time: 19 mins

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 1/2 cup dry sherry
• 2 tablespoons soy sauce, reduced-sodium
• 1 tablespoon garlic clove, minced
• 1 tablespoon light brown sugar, packed
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 1 lb chicken breast, boneless, skinless, cut across the grain into 1/2-inch wide strips
• 1 large red onion, halved lengthwise, then sliced crosswise into half-rounds
• 1 1/2 cups red cabbage, shredded
• 2 medium red bell peppers, cut into strips
• 1 navel orange, peeled, cut crosswise into slices

Recipe

• 1 in a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
• 2 in a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes. with a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
• 3 add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
• 4 add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
• 5 add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate) & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
• 6 serve the stir-fry topped with the orange slices.