Chicken Stir-Fry with Cabbage Pancakes

The trick to a great stir fry is to prep ALL your ingredients before you ever turn on the flame. This stir fry is served with a delicious cabbage pancake which doesn't take long to cook. It's important to wash, cut and have all your veggies and chicken in prep bowls before you begin cooking the pancake. The warmer it is before serving, the better.

I actually substituted tofu in lieu of chicken and if you prefer it this way its super easy to make the switch with one 8oz package of extra firm tofu. Make sure to serve the final dish alongside your favorite spices; sliced jalapenos and crushed red pepper flakes gave mine just the final touch it needed.

Chicken Stir-Fry with Cabbage Pancakes
Serves 4

Pancake
2 cups shredded cabbage
2 eggs
1/2 teaspoon white pepper
1 teaspoon tamari

Stir-Fry
2 tablespoons olive oil

1 lb fresh green beans, ends trimmed and halved
8oz mushrooms, sliced
1 lb skinless, boneless chicken breast tenders, cut into 1-inch pieces
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1 teaspoon sesame oil
1/2 cup water
1 tablespoon cornstarch

Combine pancake ingredients in a large bowl. Spray a 12 inch skillet with cooking spray and heat the pan over a medium high flame. Pour batter and cook, covered until set and browned, 4 minutes. Lower the heat, flip and cook, uncovered, about 2 minutes. Keep warm.

Heat wok over a high flame until it begins to smoke. Add 2 tablespoons oil and immediately add green beans and stir fry 2 minutes. Add mushrooms and stir fry 2 more minutes. Add chicken, 1/2 garlic, 1/2 ginger, 1/2 oil, and stir 3 minutes.

Mix water, cornstarch and the remaining ginger, garlic, and sesame oil in a small bowl. Pour over stir fry and cook 1-2 minutes.

Cut pancake into 4 wedges and spoon stir fry over each wedge. Serve immediately.