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!