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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

Preparation

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.

Cook's Notes

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!

Nutrition Information

Calories: 280 ; Total Fat: 11 ; Saturated Fat: 2 ; Carbohydrates: 15 ; Protein: 30 ; Vitamin A: 100 ; Vitamin C: 100 ; Calcium: 18 ; Sodium: 970 ; Iron: 16 ; Fiber: 3