Chicken stir fry

Chicken cabbage stir fry

1 c. long-grain white rice

1 tbsp. canola oil

1 clove garlic

1 lb. skinless, boneless chicken

3 green onions

1 medium red pepper

1/2 small head green cabbage

1 c. reduced-sodium chicken broth

2 tbsp. reduced-sodium soy sauce

1 tbsp. cornstarch

2 tsp. grated peeled fresh ginger or 1/8 tsp dry

Prepare rice as label directs.

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

To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally. Transfer vegetables to bowl with chicken.

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

Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute. Remove skillet from heat and stir chicken and vegetables into broth mixture. Serve with rice.