- 3 boneless, skinless chicken breast halves, cut into strips
- 1 tbsp vegetable oil
- 1 14-ounce bag coleslaw mix
- 1 red bell pepper, cut into strips
- 1 tbsp cornstarch
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- 1/2 cup water
- 2 tbsp soy sauce
In a large nonstick skillet over medium-high heat, brown chicken in oil for 4-5 minutes until juices run clear. Add coleslaw mix and red pepper; cook and stir 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings in a small bowl. Add water and soy sauce; mix until smooth. Add mixture to skillet. Cook and stir until sauce has thickened and chicken is coated, about 1 minute.
4 servings