6 garlic cloves, minced
2 scallions, whites thinly sliced, greens thinly sliced and reserved for garnish
1 Fresno chile—stemmed, seeded and minced
One 1-inch piece ginger, peeled and minced
3 tablespoons soy sauce
3 tablespoons mandarin orange juice
2 tablespoons rice wine vinegar
1 teaspoon mandarin orange zest
3 tablespoons vegetable oil, divided
2 medium (6 ounces) carrots, peeled and thinly sliced on a bias
½ small (6 ounces) sweet potato, coarsely grated
3½ ounces maitake mushrooms, roughly torn
1 celery stalk, thinly sliced on a bias
2 large (1 pound) chicken breasts, thinly sliced
2 cups (6 ounces) thinly sliced Napa cabbage
3 cups cooked brown rice
Kosher salt, to taste
Cilantro leaves, for garnish
1. In a small bowl, mix together the garlic, scallion whites, chile and ginger to combine. In another small bowl, whisk together the soy sauce, orange juice, rice wine vinegar and orange zest.
2. In a large cast-iron skillet, heat half of the vegetable oil over medium-high heat. Add half of the garlic mixture and fry, stirring constantly, until fragrant, 1 to 2 minutes. Add the carrots, sweet potatoes, mushrooms and celery, and cook, stirring often until tender and lightly caramelized, 4 to 5 minutes. Transfer the vegetables to a medium bowl.
3. To the cast-iron skillet, add the remaining half of the vegetable oil and garlic mixture, and cook until fragrant, 1 to 2 minutes. Add the chicken and cook, stirring constantly until cooked through and lightly golden, 3 to 4 minutes. Add the cabbage and rice to the pan, and cook until the cabbage has wilted and the rice is warmed through, 2 to 3 minutes.
4. Add the reserved vegetables and the soy sauce mixture to the pan, and cook, stirring constantly until the sauce has thickened to coat the rice, 1 to 2 minutes. Season with salt and garnish with scallion greens and cilantro leaves, then serve.