Recipe preparation time - active, 25 minutes; total, 25 minutes. $ servings, about 1 cup each. Per serving: Calories, 135; Total fat, 2 grams; Saturated fatty acids, Trace; Cholesterol, 51 milligrams; Sodium, 326 milligrams. 1 tsp. oil 3 c. green cabbage, cut in 1/2 inch slices 1 tbsp. cornstarch 1/2 tsp. ground ginger 1/4 tsp. garlic powder 1/2 c. water 1 tbsp. Soy sauce

Cut chicken breast halves into strips. Heat oil in frypan. Add chicken strips and stir-fry over moderately high heat, turning pieces constantly, until lightly browned, about 2 to 3 minutes. Add cabbage; stir-fry 2 minutes until cabbage is tender-crisp. Mix cornstarch and seasonings; add to water and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, about 1 minute.

Menu Suggestion: Serve over vermicelli or other thin pasta. Accompany with vegetable relish tray (cherry tomatoes, carrot sticks, cucumber slices). For dessert, have angel food cake topped with sliced strawberries. (menu preparation time including recipe: Active, 30 minutes; total, 30 minutes.)

Includes time to remove skin and bone from chicken.

Variation:

Per serving (3/4 cup) : Calories, 140; Total fat, 5 grams; Saturated fatty acids, 1 gram; Cholesterol, 44 milligrams; Sodium, 309 milligrams.

Use 3/4 pound boneless beef round steak in place of chicken. Trim fat from steak. Slice steak across the grain into thin strips, about 1/8 inch wide and 3 1/2 inches long. (It is easier to slice meat thinly if it is partially frozen.)