Vietnamese chicken and cabbage stir-fry
¼ cup(s), (60ml)
1 tbs, (white)
Skinless chicken breast
450 g, fat trimmed, cut into strips (buy 500g)
1 medium, sliced
2 medium, sliced
2 clove(s), crushed
Chinese cabbage (wombok)
500 g, shredded
2 x 3 second spray(s)
- Combine the lime juice, fish sauce, oil, sugar and vinegar in a bowl.
- Lightly spray a wok with oil and heat over high heat. Stir-fry the chicken, in 2 batches, for 2-3 minutes or until cooked. Transfer to a plate.
- Lightly spray the wok with oil and heat over high heat. Add the onion and carrot and stir-fry for 3-4 minutes or until softened. Add the ginger and garlic to the wok and stir-fry for 1 minute or until fragrant. Add the wombok and lime juice mixture, and stir-fry for 2-3 minutes or until wombok is just tender. Return the chicken to the wok and stir-fry for 1-2 minutes or until heated through. Sprinkle with fresh coriander to serve.