Chicken and Cabbage

1 T oil
1 1/2 cp chicken
2 carrots, sliced but not too thinly
1 tsp salt
4 cp cabbage, sliced in ca. 1/2" strips
1/2 cp water chestnuts
1 T cornstarch
1/2 cp cold water/bouillon/stock

Saute chicken and carrots in oil for 5 minutes. Add salt, cabbage and water chestnuts. Cook covered at med-low for 15-20 minutes--till all the veggies are tender. Dissolve the cornstarch in the water and stir in. Stir till thick and translucent. Serve over rice.