1 1/2 cups table salt
1 cup soy sauce
2/3 cup white sugar
1 cup nonfat milk
2 tablespoons vegetable oil
1 onion, cut into 1 inch chunks
1 green bell pepper, cut into 1 inch strips
1 medium carrot, cut into 1 1/2 inch strips
1 medium potato, diced
1 medium onion, cut into 1/2 inch strips
1/2 medium cabbage, trimmed and cut into 1 inch pieces
1 teaspoon sugar for garnish
Grease an 8x8 inch pan.
In a plastic bag, mix the table salt, soy sauce, sugar, and milk. Place in the pan.
In another plastic bag, mix the vegetable oil and temperate water. Place in the pan. Pour the milk mixture over the vegetables and spread the vegetables over the sides of the pan. Top with cabbage strips, carrot, potatoes, onions, and cabbage. Garnish with sugar if desired.
Heat the oil in a heavy skillet over medium heat.
In a large pot, combine the chicken, onions, bell pepper, carrots, cabbage, sugar, and potato all at once. Stir fry until vegetables are tender, about 5 minutes. Serve with chicken pieces, if desired.
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