Cut the chicken breasts into 1/2" strips. Heat the oil in a wok or skillet. Add the chicken strips to the hot oil. Stir fry over moderately high heat, moving the pieces constantly, until they are lightly browned (2-3 minutes). Add the cabbage. Stir fry until the cabbage is tender-crisp (about 2 minutes). Combine the cornstarch with the seasonings. Combine the water and soy sauce. Add the cornstarch and seasonings. Blend until smooth. Stir into the chicken mixture. Cook until the sauce thickens, making sure all pieces are well coated (about 1 minute). Serve hot over vermicelli or rice.
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,