Stir-Fried Chicken With Chinese Cabbage

• 1 1/3 lbs skinless chicken breasts, cut into 1-inch peices
• 1 tablespoon soy sauce
• 4 teaspoons soy sauce
• 3 tablespoons dry sherry, divided
• 1/4 teaspoon cayenne
• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 tablespoon wine vinegar
• 1/2 head Chinese cabbage, sliced
• 3/4 cup drained water chestnut
• 2 teaspoons tomato paste
• 1/4 teaspoon dried red pepper flakes
• 3 tablespoons water
• 3 tablespoons chopped cilantro or 3 tablespoons scallion tops
• 1/8 teaspoon salt

1. In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.
2. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1-2 minutes. Remove.
3. Add the remaining 1 tablespoon of oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until onion is golden, about 4 minutes.
4. Add the remaining 2 tablespoons of sherry and the vinegar. Cook, stirring one minute longer.
5. Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red pepper flakes and water to cook, stirring 3 minutes longer.
6. Add the chicken and any accumulated juices, the cilantro and/or the scallions plus the salt and cook 1-2 minutes longer until the chicken is done.

chicken breasts, soy sauce, soy sauce, sherry, cayenne, cooking oil, onion, garlic, ground coriander, wine vinegar, head chinese cabbage, water chestnut, tomato paste, red pepper, water, cilantro, salt

Taken from www.food.com/recipe/stir-fried-chicken-with-chinese-cabbage-386393 (may not work)