Mustard chicken with creamy cabbage
Uncooked boneless skinless chicken breast(s)
¾ pound(s), cut into ¼-inch-thick bite-size slices
2 Tbsp, or vegetable oil, divided
Fat free chicken broth
Reduced-fat sour cream
3 medium clove(s), smashed
Shredded uncooked napa cabbage
6 cup(s), about 12 ounces
1 cup(s), thinly sliced
¼ tsp, freshly ground
2 Tbsp, chopped
- In a medium bowl, combine chicken, 1 Tbsp of sherry , 1 1/2 tsp of cornstarch and 1/2 tsp salt, and stir until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine chicken broth, sour cream, mustard, remaining 1 Tbsp of sherry and 1/2 tsp cornstarch until cornstarch is dissolved.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add garlic and stir-fry 10 seconds or until garlic is fragrant. Push garlic to side of wok, add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute incorporating garlic until chicken is lightly browned but not cooked through.
- Swirl in remaining 2 tsp oil, add cabbage, carrots, pepper and remaining 1/2 tsp salt, and stir-fry 30 seconds or until just combined. Restir sauce and swirl into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in chives.