Chicken and Vegetable Stir Fry *

4 servings of cooked rice (do not add salt or fat when preparing)
2 tsp dark sesame oil
1 pound boneless skinless chicken, cut into chunks or strips whichever you prefer
3 cups thinly sliced napa cabbage
1 cup sugar snap peas
1 large red bell pepper, thinly sliced
3 Tbsp low sodium soy sauce
2 Tbsp hoisin sauce
1 tsp cornstarch
1/2 tsp red wine vinegar
2 green onions, sliced

Heat a large skillet.  Add oil.  Add chicken and 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, hoisin sauce, cornstarch and vinegar.  Stir with a whisk until cornstarch is dissolved.  Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat.  Serve chicken mixture over rice and sprinkle with green onions.

Serves 4