• 3 chicken breast halves
• 1 teaspoon oil
• 3 cups green cabbage, shredded (1/2 head)
• 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

1. Cut chicken breasts into strips.

2. Heat oil in a skillet over medium-high heat (350 degrees in an electric skillet).

3. Add chicken strips and stir fry, 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.

Refrigerate leftovers within 2 hours.

This recipe video was created by the Oregon Farm Direct Nutrition Program.