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

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 hours. (You can add onions and red peppers to taste)