Ingredients:
2 boneless skinless chicken breasts, sliced thin
10 ounces broccoli florets ( about 3 1/2 cups)
1 lb shredded napa cabbage
3 ounces baby spinach leaves
1 bunch green onions, chopped ( about 12)
8 cloves garlic, minced
2 inches ginger, peeled and sliced thin
12 Thai chiles ( preferably green)
1/4 cup chopped fresh cilantro
cooking oil
1 tablespoon soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup rice wine or 1/4 cup dry sherry
2 tablespoons sugar
4 teaspoons rice wine vinegar
1 tablespoon hot chili paste ( like sambal oelek)
1 1/2 tablespoons hot bean paste ( also called hot bean sauce in areas)
1/2 teaspoon hot fire oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch
Directions:
Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
Serve with hot steamed rice or noodles.
Servings: 4
Time preparation: 20 min.
Time total: 32 min.