I posted a photo of this dish on Facebook and got several requests to post the recipe. I will start by saying that I am not a recipe person unless we are talking baking. I am a 'throw in a little of this and dash in a pinch of that' kind of home cook. I will do my best to average the amount of ingredients you would need and of course you can alter it to your taste.
Sweet & Spicy chicken and cabbage
What you will need:
~1 1/2 pounds boneless, skinless chicken breast sliced thinly into strips (I recommend slicing while still a bit frozen for precise strips)
~1 small head of green cabbage sliced into strips (not thin like coleslaw)
~1 tbsp of very finely minced fresh ginger
~1/8 tsp of Chinese 5-spice powder (omit if you don't have it)
~Mediterranean sea salt (because I'm fancy like that)
~freshly cracked pepper
~any type of blended seasoning (I use Badia Complete Seasoning)
~few dashes Worcestershire sauce
~about 1/2 cup or a scooch more of Frank's Red Hot Sweet Chili sauce
All you do is take your sliced up chicken and lightly season with your dry seasonings being VERY careful with the salt. I don't think I used any on the chicken since the other seasonings had some salt in it. I then heated about 1/2 tsp sesame oil and 1 tbsp of canola oil in a pan. I threw in 1/2 of my ginger (don't brown it) and then my cabbage. I seasoned cabbage with a little of the dry seasonings and the few dashes Worcestershire sauce. If you freak out because it is too dry then add a few tablespoons of water. I topped it up and let it cook on medium heat. I heated a non-stick frying pan on high heat with 1/2 tsp sesame oil and 1 tbsp canola oil. I threw in my seasoned chicken breast strips and let it cook until it was very brown. I turned the heat down to medium low and added my Frank's Red Hot Sweet Chili sauce and a few tablespoons of water. Be VERY careful because when that sauce gets hot it pitches out at you and burns! I tossed it around for no more than a minute and added the chicken to the cabbage. I tossed it up and tasted for seasoning. Serve with rice (I prefer Jasmine).
Please let me know if you try this! Enjoy :)