Chicken Stir-Fry With Cabbage - cooking recipe

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

Preparation

In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. Set aside.
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.
In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
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.
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.
To serve place cabbage on plate and top with chicken mixture.