- Combine onion, jalapeno pepper, spices, yogurt and chicken in a non-stick skillet.
- Poach (lightly simmer) until chicken is done.
- Mix cornstarch with a little water to dissolve the add to pan an cook for 3-5 minutes.
- Add oil to a separate pan and cook cabbage and red peppers in oil until crisp-tender.
- Divide vegetables between 2 plates and top with chicken and sauce.
- Serve immediately.