Most Populer Reviews From allrecipes.com
“This was really great and fast. I used green bell peppers. Everyone liked it. The only thing that I did different was that I doubled the recipe and I didn’t add as much soy sauce as stated. After it was cooked we added more soy sauce to everyones individual taste. Veg’s were still crisp as well. Note: Don’t leave a lid on it if you want the veg’s crisp. They will sog up.”
“Excellent! I really enjoyed this. I adjusted the recipe for what I had on hand and double it with the exception of the bell pepper. I used ground turkey and added a beef bullion cube and 2 tbsp of worcestershire sauce to the meat mixture to give it more of a beef flavor. I also added some diced onion, sauted them with the bell pepper and served it over Jasmine rice. Yummy! This recipe was so fast and easy… great for week nights. Thanks for the recipe.”
“i loved this recipe. i made one slight change and that was that i used cut up sirloin instead of hamburger. simply because i prefer peices of beef. i would, next time, put my cabbage and bell pepper in at different times. maybe i like my cabbage a little more cooked than the recipe intends, but when the cabbage was done, my bell peppers were soggy. but otherwise, fantastic!!”
“I love, love, love this recipe! This is fast and easy and really versatile. The only thing I’ve noticed is that I’ve had to bring the amount of pepper way down, but that’s because we don’t like super spicy/hot foods. I’ve used this recipe more than once and it’s a regular in my menu now. I never knew homemade stir-fry could turn out so good!”
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To Make this Recipe You’Il Need the following ingredients:
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, low sodium
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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 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2 hours.
