Ingredients
1
tablespoon rice vinegar
1
tablespoon soy sauce
2
teaspoons sugar
1/2
teaspoon ground ginger
1/4
teaspoon salt
1/2
teaspoon light sesame oil
1
tablespoon vegetable oil
1
medium red bell pepper, cut into thin bite-size strips (1 cup)
1
medium carrot, shredded (1/2 cup)
3
medium green onions, diagonally sliced (3 tablespoons)
1
package (9 oz) frozen cooked chicken breast strips, thawed, cut into bite-sized pieces
6
cups shredded Chinese (napa) cabbage (about 12 oz)
1/4
cup chow mein noodles
Preparation
In small bowl, mix dressing ingredients; set aside.
In wok or 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add bell pepper, carrot and green onions; cook and stir 3 minutes. Add chicken; cook and stir 1 to 2 minutes or until chicken is hot and vegetables are crisp-tender. Add cabbage; cook and stir 1 to 2 minutes longer or until cabbage is slightly wilted.
Remove wok from heat. Pour dressing over slaw; toss to coat. Divide slaw evenly onto individual serving bowls or plates. Sprinkle with chow mein noodles.
