Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

– 1 head of green cabbage, chopped

– 1/2 cup chopped onion

– 1/2 cup chopped carrots

– 1/4 cup soy sauce

– 1/4 cup chicken broth

– 2 tablespoons cornstarch

– 2 tablespoons water

– 1 tablespoon vegetable oil

– 1 teaspoon grated fresh ginger

– 1/2 teaspoon garlic powder

– 1/4 teaspoon black pepper

Directions:

1. In a medium bowl, combine the chicken, soy sauce, chicken broth, cornstarch, water, ginger, garlic powder, and black pepper. Toss to coat.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides.

3. Add the cabbage, onion, and carrots to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.

4. Return the chicken to the skillet and cook until heated through.

5. Serve immediately over rice or noodles. Enjoy!