CHICKEN AND NAPA CABBAGE STIR FRY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
- Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
- Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.
NAPA DAVE'S CAVATELLI & CHICKEN
This is adapted from a recipe that my sister sent to me- we wanted another way to eat our favorite cavatelli pasta (we get tired of red sauces after a while and need a change). This is more like a stew and is very satisfying on a cool evening.
Provided by That Napa Chicken R
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven or large pot, saute the onion, carrots, sage, bay leaf and optional red pepper flakes together (over medium high heat) until lightly browned. Add the chicken a few pieces at a time and continue to cook until well browned.
- Reduce the heat to low. Add the chicken broth and simmer for about 25 more minutes. Add salt and pepper to taste.
- Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
- In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot. Remove about one cup of the cooking liquid and whisk into the flour mixture. Whisk this back into the pot and mix well.
- Simmer until thickened, 1 to 2 minutes.
- Stir in the cooked cavatelli and simmer until just heated through.
- Top with parmesan cheese and minced parsley if desired.
Nutrition Facts : Calories 706.1, Fat 11.2, SaturatedFat 5, Cholesterol 83.7, Sodium 1882, Carbohydrate 96.7, Fiber 5.5, Sugar 6.3, Protein 50.5
NAPA DAVE'S CHICKEN FAJITA RECIPE
We tried so many recipes, but none quite hit the spot- we like a recipe that can be prepared using ingredients readily available. Here the peppers, onions, lime and some of the spices can be found in our garden. The rest are common pantry ingredients (at least in our house!)
Provided by That Napa Chicken R
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the marinade ingredients into a large mixing bowl and combine well. Add the chicken and the vegetables.
- Let this marinate at least 15 minutes, but no more than an hour so the mix doesn't get mushy.
- Heat a large flat griddle or a large frying pan to high heat. Cook the mix in several batches so that the mixture is not crowded in the pan- it will brown much easier and taste better that way. It takes about 6-8 minutes each batch to get them noce and browned. Turn the mixture occasionally as it cooks to get the browning even.
- Add the mixture back onto a clean bowl as you cook the rest- cover the bowl with a large plate so the vegetables will continue to steam and get soft.
- Heat the tortillas as you normally do- we throw ours on the grill before we start to warm them. We then keep them in a covered bowl where they are easy to pull out to serve!
- We usually serve these family style- with the bowl of fajitas in the center of the table and everyone builds their own!
Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 2.2, Cholesterol 68.4, Sodium 515.7, Carbohydrate 8, Fiber 1.4, Sugar 2.1, Protein 28.3
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