Ingredients
2 teaspoons
Cornstarch
2 teaspoons
1 tablespoon
Reduced-sodium soy sauce
1 tablespoon
1 teaspoon
Grated ginger root
1 teaspoon
1 teaspoon
White wine vinegar
1 teaspoon
1 teaspoon
Sesame oil
1 teaspoon
1/8 teaspoon
Hot red pepper sauce
1/8 teaspoon
1/2 cup
Water
1/2 cup
1 teaspoon
Low-sodium chicken bouillon granules
1 teaspoon
4 cups
Napa cabbage
4 cups
1 cup
Red bell pepper
1 cup
2 cups
Fresh spinach
2 cups
6 ounces
Healthy Ones™ Oven Roasted Chicken Breast
6 ounces
1/2 cup
Green onion
1/2 cup
Directions
Stir together cornstarch, soy sauce, ginger root, vinegar, sesame oil, pepper sauce and 1/4 cup of the water in small bowl; set aside.
Heat the remaining 1/4 cup water and bouillon in large skillet over medium heat. Add cabbage and bell pepper. Cover and cook 3 minutes, stirring several times. Add spinach, chicken and onion. Cook and stir until hot, about 1 minute.
Push chicken-cabbage mixture to one side of skillet. Add cornstarch mixture; cook and stir until sauce thickens. Then stir chicken-cabbage mixture into the sauce to coat.
