3 chicken breast halves, skinned and boned
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 wok or fry pan. Add chicken strips and stir fry over moderately high heat, turning pieces until lightly browned (2 to 3 minutes). Add cabbage, stir fry 2 minutes until cabbage is tender crisp (may cover for awhile). Mix cornstarch and seasonings; add to water and soy sauce mixing until smooth. Stir into chicken mixture. Cool until thickened and pieces are coated, about 1 minute.