Chicken Stir-Fry With Cabbage

Posted for ZWT6 Asian Region. This recipe was found in Simple & Delicious June 2009 for a great 30 minute regional meal. Mango chutney can be found in the international section for Indian fare.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

Directions

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.