Gingered Chicken and Chinese Cabbage
|Sliced almonds||2 Tablespoon|
|Reduced calorie margarine||2 Teaspoon|
|Boneless chicken breast||12 Ounce, skin removed, cut into 1/2-inch strips (1 In Number)|
|Sliced chinese cabbage||2 Cup (32 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Canned bamboo shoots||8 Ounce, rinsed and drained, cut into 1/4-inch strips (1 Can)|
|Sliced green onions||1⁄3 Cup (5.33 tbs) (1/2 Inch Thick Slices)|
|Low sodium chicken broth||1⁄2 Cup (8 tbs) (Ready To Serve)|
|Reduced sodium soy sauce||1 Tablespoon|
|Peeled grated ginger root||1⁄4 Teaspoon|
|Chili powder||1⁄8 Teaspoon|
In 1-quart casserole, combine almonds and margarine.
Microwave at High for 4 to 5 minutes, or just until almonds begin to brown, stirring once.
In 2-quart casserole, combine chicken, cabbage and carrot.
Microwave at High for 5 to 7 minutes, or until chicken is no longer pink, stirring twice.
Stir in bamboo shoots and onions.
In 2-cup measure, blend all sauce ingredients.
Microwave at High for 2 to 3 minutes, or until mixture bubbles, stirring twice.
Stir into chicken.
Microwave at High for 2 to 3 minutes longer, or until hot.
Top with almonds.