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Categories:
boil dark sesame oil skinless cabbage sugar snap peas red bell pepper lower hoisin sauce cornstarch rice vinegar green onions
Viewed: 34 - Published at: 9 years agoIngredients
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 2 teaspoons dark sesame oil
- 12 ounces skinless, boneless chicken breast, 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
Method
- 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 onions.
