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Prep 25min
Total25min
Ingredients13
Servings3
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Ingredients
Dressing
1
tablespoon rice vinegar
1
tablespoon soy sauce
2
teaspoons sugar
1/2
teaspoon ground ginger
1/4
teaspoon salt
1/2
teaspoon light sesame oil
Slaw
1
tablespoon vegetable oil
1
medium red bell pepper, cut into thin bite-size strips (1 cup)
1
medium carrot, shredded (1/2 cup)
3
medium green onions, diagonally sliced (3 tablespoons)
1
package (9 oz) frozen cooked chicken breast strips, thawed, cut into bite-sized pieces
6
cups shredded Chinese (napa) cabbage (about 12 oz)
1/4
cup chow mein noodles
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Steps
1
In small bowl, mix dressing ingredients; set aside.
2
In wok or 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add bell pepper, carrot and green onions; cook and stir 3 minutes. Add chicken; cook and stir 1 to 2 minutes or until chicken is hot and vegetables are crisp-tender. Add cabbage; cook and stir 1 to 2 minutes longer or until cabbage is slightly wilted.
3
Remove wok from heat. Pour dressing over slaw; toss to coat. Divide slaw evenly onto individual serving bowls or plates. Sprinkle with chow mein noodles.
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Chinese cabbage, also known as Napa cabbage, is oblong in shape and cream-colored with light green leaf tips.
For an even quicker dish, prepare all the ingredients ahead of time. Combine the sliced red bell pepper, grated carrot and onions in a plastic container or resealabe food-storage plastic bag. Shred the cabbage and store separately. Make the dressing and pour into a small jar or plastic container with a lid. With all of the prepared ingredients in the refrigerator, you are ready for an instant meal!
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