Chicken and cabbage stir fry

Yield: 4 Servings

Measure Ingredient
3 \N Half Chicken Breasts, Skinned & Boned
1 teaspoon Oil
3 cups Green Cabbage, Cut Into 1/2\" Slices
1 tablespoon Cornstarch
½ teaspoon Ginger, Ground
¼ teaspoon Garlic Powder
½ cup Water
1 tablespoon Soy Sauce

Cut the chicken breasts into ½" strips. Heat the oil in a wok or skillet.

Add the chicken strips to the ho toil. Stir fry over moderately high heat, moving the pieces constantly, until they are lightly browned (2-3 minutes).

Add the cabbage. Stir fry until the cabbage is tender-crisp (about 2 minutes). Combine the cornstarch with the seasonings. Combine the water and soy sauce. Add the cornstarch and seasonings. Blend until smooth. Stir into the chicken mixture. Cook until the sauce thickens, making sure all pieces are well coated (about 1 minute). Serve hot over vermicelli or rice.

Posted to EAT-L Digest 10 Sep 96 From: Joel Ehrlich <Joel.Ehrlich@...> Date: Tue, 10 Sep 1996 10:15:12 -0800

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