1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
1 Tbsp plus 4 tsp soy sauce
3 Tbsp dry cooking sherry (or chicken broth)
1/4 tsp cayenne
2 Tbsp canola oil
1 red onion, chopped
2 cloves garlic, minced
1 tsp ground coriander
1 Tbsp wine vinegar
1/2 head Chinese cabbage (about 1 pound), sliced
1 cup snow peas, trimmed
3/4 cup drained sliced water chestnuts (from one 8-ounce can)
2 tsp tomato paste
1/4 tsp dried red-pepper flakes
3 Tbsp water
3 Tbsp cilantro, copped
3 green onion, chopped
In a medium bowl, combine chicken with 1 tablespoon soy sauce, 1 tablespoon of sherry (or broth) and cayenne. Let marinate for 10 minutes.
In a wok or large frying pan heat 1 tablespoon of oil over moderately high heat. Add chicken and cook, stirring, until done, 5 minutes. Remove.
Add the remaining 1 tablespoon oil to pan. Add onion, garlic and coriander. Cook, stirring, until onions are transparent, about 4 minutes. Add remaining 2 tablespoons sherry (or broth) and vinegar. Cook, stirring, 1 minute longer.
Add the cabbage, snow peas, water chestnuts, remaining 4 teaspoons soy sauce, tomato paste, red-pepper flakes and water and cook, stirring, for 3 minutes longer. Add chicken and any accumulated juices, cilantro, green onions and cook, stirring, until the chicken is hot, about 2 minutes longer.
Serve with rice or over noodles.