• 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 low-sodium soy sauce

Directions:

1. Cut chicken breasts into strips.

2. Heat oil in a frying pan.

3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.

4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.

5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

6. Stir sauce into chicken/cabbage mixture.

7. Cook until sauce has thickened and chicken is coated, about 1 minute.

8. Refrigerate leftovers within 2-3 hours.

Tips:

Add color to this dish with some sautéed veggies like broccoli, bell peppers, and carrots. Round out your meal with a nice cool glass of low-fat milk and some sliced apples.

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