Thawed boneless, skinless chicken (Use your favorite cuts)
"Better than Bullion" Chicken soup base
Frozen Chinese vegetables
Optional addtions: Drained / sliced water chestnuts, Drained "baby corn"
chopped cabbage (2-5 cups)
garlic ( fresh minced, powdered, or granulated... whatever!)
ginger (fresh grated or dried ground)
small amount olive oil
Cayenne or Red Pepper flakes, if desired
Horseradish root, if desired
I recently discovered I can buy boneless, skinless chicken thighs! So that is what I generally use in this recipe. However, you can use breasts, but you may want to cut them down to size, so they cook more quickly.
Heat a very small amount of olive oil in a heavy skillet.
Give the raw chicken a sprinkle of soy sauce and teriyaki sauce.
Cook the chicken over medium-high heat until just ALMOST done. Push to the sides of the skillet or remove to a warm place.
In the same skillet, add a tablespoon or so more olive oil, if necessary.
Add onions and cabbage. Cover.
Stir frequently, until cabbage and onions are tender-crisp.
Add the Chinese vegetables, a spoonful of chicken bullion base, garlic, (and up to 1 cup of water, if the mixture is very dry.)
Add the chicken back to the skillet if you removed it. Turn it if you left it in the skillet.
Stir frequently until the Chinese veggies are cooked.
Add another splash of Teriyaki and Soy sauces, and a light dusting of ginger. (Add the red pepper flakes and horseradish if you want them in it!)
Serve over cooked rice.