Spicy Chicken With Cabbage Recipes

Steps:

• Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
• Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
• Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

Steps:

• Remove bones and skin from chicken thighs cut chicken into 1 x 1/2-inch pieces. Toss chicken, 1 tablespoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/2-inch pieces. Cut cabbage into 1-inch pieces. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 1-inch pieces. Mix 2 teaspoons cornstarch, the sugar and water. Mix garlic, gingerroot, chili paste and soy sauce.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add chicken stir-fry 2 minutes or until chicken turns white. Remove chicken from wok. (If particles of chicken stick to work, wash and thoroughly dry wok.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add mushrooms, cabbage and the garlic mixture stir-fry 2 minutes. Add broth cook and stir 2 minutes. Stir in cornstarch mixture cook and stir 10 minutes or until thickened. Add chicken, green onions and bell pepper cook and stir 2 minutes or until chicken mixture is evenly coated. Increase heat to high stir-fry until excess moisture evaporates.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat a wok or large fryingpan over high heat and add mince, cook, stirring with a wooden spoon to break up lumps for 5 minutes or until browned.
• Add the massaman curry paste and stir fry for 1-2 minutes till fragrant.
• Add vegetables to pan and stir fry for 2-3 minutes or until tender and remove from heat and stir in coriander.
• Fill cabbage leaves with chicken mixture and garnish with extra coriander leaves and as an extra squeeze a little lime juice over the meat mix,.

Steps:

• Over medium heat, begin sweating the vegetables, cabbage, and jalapeno in the oil.
• Add the water or stock(made yourself, right?) and all of the other ingredients, save for the chicken and the vinegar.
• Simmer for about an hour. Everything should be soft and the soup should be aromatic.
• Adjust the seasoning to your taste.
• Add the chicken to warm it through, and stir in the vinegar to brighten the flavors.