In a medium-size bowl, combine garlic, 1 tablespoon of the oil, 1 tablespoon of the soy sauce, pepper, and 1 teaspoon of the cornstarch. Add chicken and toss to coat; let stand at least 20 minutes.

Heat remaining 2 tablespoons oil in a wok or large frying pan over medium-high heat. Add peppers and scallions and stir-fry 2 minutes. Add cabbage and cook 2 minutes, until tender but not limp. Remove vegetables with a slotted spoon.

Heat oil remaining in wok. Add chicken and stir-fry 3 minutes, until opaque. Mix remaining soy sauce and cornstarch with 1/4 cup cold water. Add to pan.

Return vegetables and cook, stirring, 3 minutes, until sauce thickens.

From: Rhode Island Foghorn Online Magazine
Posted By: Rec.food.Recipes
Post Date: ???