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Chicken Cabbage Stir Fry
3 Chicken breast halves
1 tsp vegetable oil
3 cups green cabbage, shredded
1 T corn starch
½ tsp ground ginger
¼ tsp garlic powder
½ cup water
1 T soy sauce
Cut chicken into strips. Heat oil in frying pan. Add chicken and stir fry over medium-high heat, turning constantly until browned. Add cabbage and sauté 2 minutes until cabbage is tender.
Mix cornstarch and seasonings; add water and soy sauce and mix until smooth. Stir sauce into chicken and cabbage. Cook until sauce has thickened and chicken coated, about 1 minute. Refrigerate leftovers within 2 hours.
It needs salt and I added sweet red pepper. Next time I will add a little onion and fresh mushrooms. I over cooked the cabbage, I would have liked it to have a bit of a crunch, not limp. It was pretty good and I will definitely make again. The points for this is 1 point for the oil and then what ever the chicken weighs divided by your servings. This is found on cooks.com.
