2 tsp esame seed
1 Tb oil
1 medium green bell pepper, cut into bite-sized strips
1 small red bell pepper, cut into bite-sized strips
1 ½ lb boneless skinless chicken breast halves, cut into 3/4-inch pieces
1/4 cup rice vinegar
2 Tb sugar
1 Tb soy sauce
1 tsp grated gingerroot
1/4 tsp Asian sesame oil
5 cups thinly sliced Chinese (napa) cabbage
1 cup halved fresh snow pea pods (about 4 oz.)
Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside.
Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside.
Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.
In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.
6 servings