Chicken and Vegetable Stir-Fry

Old faithful, Cooking Light Magazine! We can't order Chinese out take out any more because a lot of Chinese food is cooked with oyster or fish sauce and my husband can't eat that due to allergies; not to mention the sodium and calorie content. I am still trying to find the perfect at home Asian recipe. The kids love the flavors and as long as I present it as rice, vegetables and chicken (instead of all mixed together) they inhale it! So let's give this one a whirl!

The recipe says it serves four and has a calorie content of 299! Enjoy!

Ingredients:
1 - 3.5oz boil in a bag long grain rice
2 tsp sesame oil
12oz skinless, boneless chicken breast, cut into 1/4" thick strips
3 cups thinly sliced napa (Chinese) cabbage
1 cup sugar snap peas, trimmed and halved diagonally
1 large red bell pepper, thinly sliced
3 TBS low sodium soy sauce
2 TBS hoisin sauce
1 tsp cornstartch
1 tsp rice vinegar
2 scallions, cut diagonally into 1/2" pieces

Directions:
1. Prepare rice according to package, omitting salt and fat.

2. Heat a large skillet over medium-high heat. Add oil, swirl to coat. Add chicken; cook two minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook two minutes or until crisp tender, stir ocasionally.

3. Combine soy sauce, hoisin sauce, cornstarch and rice vinegar in a small bowl. Stir with a whisk. Add soy sauce mixture to pan and cook 1 minute, stirring gently to coat. Serve with rice and sprinkle with onions. Enjoy!