12 ounces skinless boneless chicken breast, cut into 1⁄4-inch-thick strips
3 cups thinly sliced Nappa Cabbage
1 cup sugar snap peas, trimmed and halved diagonally
1 large green or red bell pepper
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
Directions
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.
*Wine Pairing: “I love off-dry Riesling with the spicy soy sauce flavors of Asian stir fry.” – Brian Talley
