In a small bowl, toss chicken in 2 tablespoons soy sauce and several grinds of black pepper.
Add the cornstarch to a shallow pan . Working a few pieces at a time, toss the chicken in the cornstarch to evenly coat all sides. In a 12-inch nonstick or cast-iron skillet, heat 2 tablespoons butter over medium heat. Add chicken in a single, even layer. Cook without moving until golden brown and crispy on the first side , then flip and cook another 3 minutes or so on the second side, or until 165°F in the thickest parts. Remove skillet from heat, and transfer chicken to a plate in a single layer so it stays crispy, leaving all of the fat in the skillet.
Return the skillet to medium heat, and melt 1 tablespoon of butter, scraping up any bits of fond from the chicken. Add the cabbage and cook until nicely caramelized around the edges and crisp-tender, stirring occasionally, about 5 to 7 minutes.When the cabbage has reached your desired tenderness, stir in 2 tablespoons soy sauce and 3 tablespoons water; cook another 30 seconds or so.
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