- 3 chicken breast halves
- 1 teaspoon vegetable oil
- 3 cups green cabbage, shredded
- 1 tablespoon cornstarch
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon garlic powder or 1 clove garlic finely chopped
- 1⁄2 cup water
- 1 tablespoon soy sauce
Cut chicken breasts into strips.
Heat oil in a skillet over medium-high heat (350 degrees in an electric skillet).
Add chicken strips and stir fry, turning constantly until done.
Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2 hours.
Add bell peppers or carrots to stir fry for color.
Try stir fry with broccoli.