Ingredients
2
teaspoons sesame seed
1
tablespoon oil
1
medium green bell pepper, cut into bite-sized strips
1
small red bell pepper, cut into bite-sized strips
1 1/2
lb. boneless skinless chicken breast halves, cut into 3/4-inch pieces
1/4
cup rice vinegar
2
tablespoons sugar
1
tablespoon soy sauce
1
teaspoon grated gingerroot
1/4
teaspoon Asian sesame oil
5
cups thinly sliced Chinese (napa) cabbage
1
cup halved fresh snow pea pods (about 4 oz.)
Preparation
Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside.
Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside.
Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.
In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.
