1Place chicken breast in a zip lock bag. Beat with mallet to even out thickness of chicken. Cut into strips. Heat oil in nonstick skillet. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
2Add cabbage and bell pepper. Sauté 2 minutes until cabbage is crisp-tender.
3Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. Stir sauce into chicken/cabbage mixture. Cook until sauce has thickened and chicken is coated, about 1 minute.
4Refrigerate leftovers within 2 hours
Will keep for 3-4 days in refrigerator