Chef critique

Sichuan-Style Chicken & Cabbage

This stir-fry features solid organization and technique, but requires corrections to properly salt the ingredients during active cooking and slightly lower the pull temperature to prevent dry chicken.

Score: 7/10

Suggested fixes

In step 1, increase the table salt used for the chicken to 3/4 teaspoon and remove the sentence justifying the lighter presalting.
In step 6, instruct the cook to season the cabbage with 3/8 to 1/2 teaspoon table salt while stir-frying.
In step 5, change the target temperature for the chicken breast to 'near 160°F'.
Update the total table salt quantity in the ingredient list to reflect the new sum across all steps (1 1/4 to 1 3/8 teaspoons, divided).

Issues

medium / flavor: The recipe explicitly and incorrectly relies on soy sauce added later as a substitute for properly presalting the meat. The 12 oz of chicken should be seasoned with 3/4 teaspoon of table salt to meet the 1.25% meat salting guideline.
medium / flavor: The 12 oz of cabbage is stir-fried without any salt, leaving it underseasoned before the sauce is added. It requires about 3/8 to 1/2 teaspoon of table salt during cooking to approach the 1% vegetable salting guideline.
low / cookability: The instructions direct cooking the chicken breast until it reaches 165°F in the pan. For optimal texture, poultry breast should be pulled near 160°F and allowed to carry over to the safe 165°F target while resting.

Strengths

Efficient workflow that utilizes the rice's passive cooking time for the active stir-fry steps.
Proper formatting of the sauce ingredients using a separated bulleted list.
Excellent descriptive cues for cooking the cabbage to achieve browned edges while maintaining a crisp texture.