Ingredients:
1 lb boneless skinless chicken thighs cut into 1/2 inch X 2inch long strips
2 shallots cut lengthwise and then thinly sliced into half rings
1 c shitake mushrooms de-stemmed and sliced thin
half head of napa cabbage thinly sliced (similar sized strips as the chicken)
4 cloves of garlic minced
1 knob of ginger minced
1 bunch of scallions or bunching onions cut into thirds and split lengthwise
1/2 cup of peanut oil
marinade:
2T soy sauce
2T dry sherry
sauce:
2 t cornstarch or arrowroot
6 T water
2T soy sauce
2T sambal
1 t sesame oil
steamed white rice for serving
Instructions:
Make your marinade and toss the sliced chicken in the marinade and set aside for 30 hour. Meanwhile, pour 1/3 of a cup of oil in a large dutch over or wok. when hot, add shallots and fry them until golden brown. Remove with a spider or slotted spoon to a paper towel. toss mushrooms garlic and ginger in the pan and stirfry until mushrooms start to brown, add cabbage. Stirfry until starting to caramelize and remove all the veggies to a bowl. Wipe out or wash out the dutch oven so the chicken doesn't stick. Add remaining oil and let heat until glistening. Add chicken and stir fry until cooked through and golden, add sauce into pan and cook until sauce is simmering and thickening. Add back in the rest of the veggie and stirfry for a few minutes. Serve with white rice.
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