Chicken & Vegetable Stir-Fry

By bobcat

Ingredients

• 1 (3/12 oz)bag boil-in-bag long-grain rice
• 2 teaspoons dark sesame oil
• 12 oz. skinless, boneless chicken breasts, cut into 1/4 inch thick strips
• 3 cups thinly sliced napa (Chinese) cabbage
• 1 cup sugar snap peas, trimmed and halved diagonally
• 1 large red bell pepper, thinly sliced
• 3 tablespoons lower-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon cornstarch
• 1 teaspoon rice vinegar
• 2 green onions, cut diagonally into 1/2 inch pieces

Preparation

Step 1

Prepare rice according to package directions, omitting salt and fat.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with green onion.