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3 chicken breast halves, cut into strips
1 teaspoon vegetable oil
3 cups shredded green cabbage (1/2 head)
1 Tablespoon cornstarch
½ teaspoon ground ginger
¼ teaspoon garlic powder or 1 clove garlic, finely chopped
½ cup water
1 Tablespoon low-sodium soy sauce


  1. Wash hands with soap and water.
  2. Heat oil in a skillet over medium-high heat (350 degrees F in an electric skillet).
  3. Add chicken strips and stir-fry, turning constantly until done.
  4. Add cabbage and stir until cabbage is crisp-tender, about 2 minutes.
  5. In a small bowl, mix cornstarch and seasonings. Add water and soy sauce; mix until smooth.
  6. Stir sauce into chicken and cabbage mixture.
  7. Cook until sauce has thickened and chicken is coated, about 1 minute.
  8. Refrigerate leftovers within 2 hours.

This recipe video was created by the Oregon Farm Direct Nutrition Program.


  • Add bell peppers or carrots to stir fry for color.
  • Try stir fry with broccoli.
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6 Cups
Prep time:
15 minutes
Cooking time:
20 minutes
Photo of Chicken Cabbage Stir-Fry
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