Categories: Meals
Ingredients
- 3 tbsp plus 2 tsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp sugar
- 2 tsp sambal oelek or other hot chili paste
- 7 garlic cloves (6 thinly slice, 1 grated)
- 1 1/4 lbs. thin-sliced chicken cutlets
- 3 tbsp vegetable oil
- 1 tbsp minced fresh ginger
- 4 cups roughly chopped green cabbage
- Kosher salt
- 3 cups cooked long-grain white rice, cooled
- 4 scallions, thinly sliced
Directions
-
Combine 3 tbsp soy sauce, the sesame oil, sugar, sambal oelek, and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
-
Meanwhile, heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
-
Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 tsp salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 tsp soy sauce and all but 2 tbsp scallions; season with salt.
-
Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tbsp water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tbsp vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
-
Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tbsp scallions.