Instructions

1. Stir together cornstarch, soy sauce, ginger root, vinegar, sesame oil, pepper sauce and 1/4 cup of the water in small bowl; set aside.
2. Heat the remaining 1/4 cup water and bouillon in large skillet over medium heat.
3. Add cabbage and bell pepper. Cover and cook 3 minutes, stirring several times.
4. Add spinach, chicken and onion. Cook and stir until hot, about 1 minute.
5. Push chicken-cabbage mixture to one side of skillet.
6. Add cornstarch mixture; cook and stir until sauce thickens. Then stir chicken-cabbage mixture into the sauce to coat.

Number of servings (yield)

4 servings

Category

Dinnertime

Submitted by

Healthy Ones

Nutritional Information

Calories: 94
Protein: 10 g
Carbohydrate: 10 g
Total Fat: 1 g
Saturated Fat: Less Than 1 g
Cholesterol: 23 mg
Sodium: 560 mg

Calories from total fat: 13%
Calories from saturated fat: 2%
% of Max. Daily Cholesterol: 8%
% of Max. Daily Sodium: 23%

Diet Exchanges Per Serving
1 1/2 Lean Meat
1 1/2 Vegetable