Chicken and Cabbage Stir-fry

• 1 c. long-grain white rice
• 1 tbsp. vegetable 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

1. Prepare rice as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat oil and garlic over medium-high heat until hot.
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. Transfer mixture to medium bowl.
5. To same skillet, add red pepper, cabbage, and 1/4 cup chicken broth; stir to combine.
6. Cover skillet and cook vegetables over medium heat about 5 minutes until tender-crisp, stirring occasionally.
7. Transfer vegetables to bowl with chicken.
8. Meanwhile, in cup, stir soy sauce, cornstarch, ginger, and remaining 3/4 cup broth.
9. Add broth mixture to skillet and heat to boiling over high heat; boil 1 minute.
10. Remove skillet from heat and stir chicken and vegetables into broth mixture.
11. Serve with rice.

longgrain white rice, vegetable oil, clove garlic, skinless, green onions, red pepper, green cabbage, chicken broth, soy sauce, cornstarch, ginger

Taken from www.delish.com/recipefinder/chicken-cabbage-stir-fry-ghk0907 (may not work)