Chicken Stir-Fry With Cabbage

• 1 tablespoon cornstarch
• 1 1/4 cups low sodium chicken broth
• 1/3 cup mango chutney
• 3 tablespoons mango chutney
• 4 1/4 teaspoons low sodium soy sauce
• 1 teaspoon Chinese five spice powder
• 1 teaspoon garlic, minced
• 1 1/4 lbs chicken tenderloins, cut into thin strips
• 7 teaspoons sesame oil, divided
• 1 large sweet red pepper, julienned
• 1 1/2 cups fresh snow peas
• 6 cups green cabbage, shredded

1. In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. Set aside.
2. In a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate.
3. In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
4. Stir soy sauce mixture and add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken back to skillet and heat through on low heat.
5. Meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender.
6. To serve place cabbage on plate and top with chicken mixture.

cornstarch, chicken broth, mango, mango, soy sauce, spice powder, garlic, chicken, sesame oil, sweet red pepper, fresh snow peas, green cabbage

Taken from www.food.com/recipe/chicken-stir-fry-with-cabbage-424928 (may not work)