Chicken And Cabbage Stir Fry

Directions

1. Cook rice in water as directed on package, omitting margarine and salt.
2. Meanwhile, heat oil in large nonstick skillet or possibly wok over medium-high heat till warm. Add in chicken, ginger root and garlic; cook and stir 5 to 8 min or possibly till chicken is no longer pink in center.
3. Stir in cabbage. Cover; cook 5 min, stirring occasionally.
4. Add in vegetables; mix well. Reduce heat to medium; cover and cook 6 to 8 min or possibly till vegetables are crisp-tender.
5. Stir in stir-fry sauce and onions. Cook 1 to 2 min or possibly till thoroughly heated. Serve over rice. If you like, garnish with green onion fans.
6. NOTES : Ingredient Substitution: Bok choy or possibly Chinese (napa) cabbage can be used in place of the cabbage.
7. Healthy Hint: Cabbage, a cruciferous vegetable, is a good source of potassium.
8. Kitchen Tips: To quickly thaw frzn vegetables, place them in a colander and rinse them with warm water. Once the vegetables have thawed, drain them well. When stir-frying meat, it is important to heat the skillet or possibly wok before adding the meat. This sears the surface of the meat and prevents juices from escaping into the skillet. If the skillet is not warm, the juices from the meat steam the meat instead of stir-frying it.