Preparation Time: 30 minutes
Cook Time: 15 minutes
Cut: Boneless chicken
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
2 Tbsp (30 ml) soy sauce (divided)
2 Tbsp (30 ml) rice vinegar (divided)
1/4 tsp (1.25 ml) cayenne
2 Tbsp (30 ml) canola oil (divided)
1 red onion, chopped
2 cloves garlic, minced
1 tsp (5 ml) ground coriander
1/2 head Chinese cabbage (about 1/2 pound), sliced
1 cup (250 ml) snow peas, trimmed
3/4 cup (180 ml) drained sliced water chestnuts (from one 4-ounce can)
1 Tbsp (15 ml) tomato paste
1/4 tsp (1.25 ml) dried red-pepper flakes
3 Tbsp (45 ml) water
3 Tbsp (45 ml) cilantro, chopped
3 green onion, chopped
In a medium bowl, combine chicken with 1 tablespoon soy sauce, 1 tablespoon of rice vinegar and cayenne. Let marinate for 10 minutes.
In a wok or large frying pan heat oil over moderately high heat. Add chicken and cook, stirring, until done, 5 minutes.
Add onion, garlic and coriander. Cook, stirring, until onions are transparent, about 4 minutes.
Add remaining 1 tablespoon soy sauce, 1 tablespoon vinegar, tomato paste, red-pepper flakes and water, stir, then add cabbage, snow peas, water chestnuts and cook, stirring, for about 3 minutes longer.
Top with cilantro and green onions to garnish.
Serve over rice or noodles.