Ginger-Soy Velveted Chicken & Cabbage Stir-Fry
40min
15min
4
345
Chef's Note
By using the 'velveting' technique and slicing the chicken into thin ribbons, a single pound of meat easily feeds four people. This embodies the 'meat-as-condiment' philosophy, where the protein's flavor is distributed across a large volume of fiber-rich cabbage and rice.
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Ingredients
1 lb Boneless, skinless chicken breast
1 tbsp Cornstarch
3 tbsp Soy sauce
1 tbsp Rice vinegar
1 tsp Toasted sesame oil
2 tbsp Vegetable oil
1/2 head Green cabbage, thinly shredded
2 medium Carrots, julienned
1 tbsp Fresh ginger, grated
3 cloves Garlic, minced
2 stalks Green onions, sliced
4 cups Cooked jasmine rice
Instructions
- 1
Place the chicken breast in the freezer for 20 minutes. This partial freeze makes it firm enough to slice into the paper-thin ribbons required for the meat-as-condiment technique.
- 2
Remove chicken from the freezer and slice it thinly against the grain into bite-sized strips.
- 3
In a medium bowl, whisk together the cornstarch, 1 tablespoon of the soy sauce, and the rice vinegar. Add the chicken strips and toss to coat thoroughly. Let marinate (velvet) for at least 10 minutes.
- 4
While the chicken marinates, prepare the cabbage, carrots, ginger, and garlic.
- 5
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer and sear without moving for 2 minutes to develop a golden crust. Stir and cook for another 1-2 minutes until just opaque. Remove chicken from the pan and set aside.
- 6
Wipe out the pan if needed and add the remaining tablespoon of oil. Add the ginger and garlic, stirring constantly for 30 seconds until fragrant.
- 7
Toss in the shredded cabbage and carrots. Stir-fry over high heat for 3-4 minutes until the cabbage begins to wilt but retains a slight crunch.
- 8
Return the chicken to the pan. Add the remaining 2 tablespoons of soy sauce and the sesame oil. Toss everything together for 1 minute to ensure the sauce thickens slightly and coats the ingredients.
- 9
Remove from heat and garnish with sliced green onions. Serve immediately over warm jasmine rice.
Nutrition Information (per serving)
345
29g
14g
19g
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