These Vietnamese Chicken and Red Cabbage Cups are not just quick and simple to make in under 15 minutes, they’re deliciously tasty, nutritiously balanced and plated in a cute and different way.
Served inside giant cabbage leaves, filled with paprika spiced chicken cooked in brown sugar, some lime and fish sauce and garnished with fresh herbs of cilantro, mint leaves and some red chili slices for added flavor.
GINGERY CHICKEN WITH SHIITAKES AND CABBAGE
The flavors in this stir-fry remind me a lot of moo shu, which I love. You could definitely mix up the proteins and veggies in this; use ground pork, julienned broccoli stalks you would have otherwise tossed, and of course any cabbage will work.
1 1/2-pound head Napa cabbage, sliced
1 1/2 hothouse cucumbers, sliced diagonally
1 cup chopped fresh mint
6 skinless boneless chicken breast halves
12 fresh shiitake mushrooms, stemmed
1 cup lightly salted dry roasted peanuts, coarsely chopped
FOR THE DUMPLINGS:
1.In a large mixing bowl, portion out ground chicken, prepped scallions, ginger, shiitake mushrooms and cabbage. Add in soy sauce, cooking wine, salt and ground white pepper, and mix thoroughly. Add in sesame oil and olive oil, and mix thoroughly.
2.Get a small bowl and fill with water, put the dumpling skins on a plate and have a spoon ready.
3.Take a sheet tray and dust with flour.
4.Working one at a time, moisten the edges all around a wrapper with water.
In large bowl, whisk together tamari, mustard, and sesame oil.
Heat canola oil in large skillet on medium-high. Add mushrooms and cook, tossing occasionally, until beginning to brown, 4 minutes.
Add garlic and ginger and cook, stirring, 10 seconds, then add carrots and celery. Cook, stirring often, until carrots just begin to wilt, 30 seconds. Transfer to dressing along with scallions and toss to coat. Fold in chicken.