Chicken And Vegetable Stir-Fry

• 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

1. Prepare rice according to package directions, omitting salt and fat.
2. 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.

boil, dark sesame oil, skinless, cabbage, sugar snap peas, red bell pepper, lower, hoisin sauce, cornstarch, rice vinegar, green onions

Taken from www.myrecipes.com/recipe/chicken-vegetable-stir-fry-0 (may not work)