Chicken and Cabbage Stir-fry

1. 1

   Prepare rice as label directs.

2. 2

   Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot.

3. 3

   Add chicken and green onions, and cook 5 to 6 minutes, or until chicken is well browned and loses its pink color throughout, stirring frequently.

4. 4

   Transfer mixture to medium bowl.

5. 5

   To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine.

6. 6

   Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally.

7. 7

   Transfer vegetables to bowl with chicken.

8. 8

   Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.

9. 9

   Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute.

10. 10

    Remove skillet from heat and stir chicken and vegetables into broth mixture.

11. 11

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.