Ww Shanghai Chicken and Noodles

• 2 tablespoons rice wine vinegar
• 1 lb boneless skinless chicken breast, cut into 1/4 in strips
• 1 cup bok choy, shredded
• 12 cup carrot, shredded
• 1 cup snow peas, sliced
• 12 cup cabbage, any varieties, shredded
• 1 cup shiitake mushroom, sliced
• 12 cup hoisin sauce
• 8 ounces cooked linguine, kept hot

1. Coat a wok or a large nonstick skillet with cooking spray.
2. Add rice-vinegar; heat over medium high heat; about 1 minute.
3. Add chicken; stir fry until brown, about 5 minutes.
4. Add vegetables; stir fry until crisp tender and chicken is no longer pink in center; about 3 minutes.
5. Note: You can use a 12 ounce bag of fresh stir fry vegetables instead of the bok choy, carrots, snow peas, and cabbage.
6. Stir hoisin sauce into chicken mixture.
7. Heat to boiling, stirring constantly, about 3 minutes.
8. Boil and stir 1 minute.
9. Add linguine; toss until well coated and heated through, about 2 minutes.

rice wine vinegar, chicken breast, bok choy, carrot, snow peas, cabbage, shiitake mushroom, hoisin sauce

Taken from www.food.com/recipe/ww-shanghai-chicken-and-noodles-394436 (may not work)