Chicken and Cabbage Stir-Fry

Don't go running just by the title. This dish, from the How to Cook Everything iPad app, was mega yum. It didn't even make the house reek too badly from cooking cabbage smell, probably thanks to the quick cooking time. I served it over plain rice, and it was very filling. I am posting an edited version of the recipe, as I cooked it.

Chicken and Cabbage Stir-Fry

Ingredients:

3 T. canola oil (or other high smoke point oil, like corn or grapeseed)
2 T. minced garlic
1 T. minced fresh ginger (about a two inch piece)
5 green onions, chopped
1 yellow pepper, de-seeded and chopped
1 head cabbage, cored and shredded
2 large boneless skinless chicken breasts, chopped into bite size pieces
1 t. sugar
2 T. soy sauce
salt and pepper
1/2 c. chicken broth or stock

plain cooked rice

Put 2 T. of the oil in a big medium-hot pan. Add half the garlic and ginger, stir for 15 seconds, then add the green onion, yellow pepper, and cabbage. Raise heat to high and cook, stirring occasionally, until the cabbage scorches a bit and becomes soft (this took about 7-8 minutes for me). Transfer to a plate.

Turn heat to medium, put remaining oil in the pan, and add the remaining garlic and ginger. Add the chicken, turn heat to high, and let chicken cook for 1 minute to brown. Stir occasionally for another 3-5 minutes, until chicken is no longer pink.

Turn heat back down to medium, add the cabbage mix back to the pan. Add the sugar, soy sauce, and broth, plus salt and pepper to taste. Stir, move heat back to high and cook, stirring and scraping the bottom of the pan. Continue until liquid is mostly absorbed, then serve over a bed of steamed rice.