Ingredients:
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
1⁄2 cup water
1 tablespoon soy sauce
Red bell pepper
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Directions:
Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and sauté for 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir the sauce into the chicken/cabbage mixture.
Cook until the sauce has thickened and chicken is coated, about 1 minute.
Add red bell pepper for a burst of color and flavor.
Refrigerate leftovers within 2 hours.
Tips for Perfection:
Experiment with Veggies: Feel free to add your favorite vegetables like broccoli, snap peas, or carrots for added color and nutrition.
Play with Heat: Adjust the ginger and garlic powder to suit your spice preferences.
Serve with Rice or Noodles: This versatile stir fry pairs wonderfully with steamed rice or your favorite noodles.