30 Min

• 1 lb Boneless Skinless Chicken Breasts (cut in 1-inch pieces)
• 1 Onion or 2 Shallots, diced
• 1 Red Pepper, diced
• 1 head Napa Cabbage, thinly sliced
• 2 Tbsp Ginger, grated
• 3 cloves Garlic, grated
• 2 teaspoons Chili Garlic Paste (optional)
• ¼ cup Soy Sauce (low sodium)
• ¼ cup Rice Wine Vinegar
• ¼ cup Water
• 1 Tbsp Sesame Oil
• 3-4 Scallions, thinly sliced

Heat large pan over medium-high heat and add cooking oil. Sauté chicken breast 6-7 minutes, until browned. Remove chicken and set aside.

In same pan, sauté onion and red pepper 2-3 minutes or until beginning to soften. Add sliced cabbage and continue sautéing 8-10 minutes until cabbage is softened.

Meanwhile, in small bowl, whisk together ginger, garlic, chili garlic paste, soy sauce, vinegar, water, and sesame oil.

Add sauce and chicken to vegetable mixture. Cook 3 minutes to warm chicken through. Sprinkle with sliced scallions and serve.