SEAsianChickenStirFry

Ingredients

• 1/4 cup Southeast Asian Barbecue Sauce Barbecue_Sauce#SE_Asian
• 6 ounces of white meat chicken
• 1/4 head cabbage
• 1 red bell pepper
• 1/2 yellow onion
• 2 Tbsp fresh grated ginger
• 2 Tbsp cider vinegar
• 1 Tbsp canola oil

Prep

I use canned chicken breast - drain, rinse, and saute the chicken. I usually do this ahead of time in one pound batches. Lots of other good ways to get chunks of chicken.

1. Preheat the oil in a big frying pan (or a wok if you have one).
2. Chop the onion and toss it in the pan.
3. Chop the red bell pepper, toss it on top of the onion.
4. Chop the cabbage.
5. The onions should be translucent now, mix the peppers and onions.
6. Toss the chopped cabbage on top.
7. Grate the ginger.
8. Fold the cabbage into the peppers and onions (assuming the pan is pretty full, fold carefully to avoid overflow)
9. Cook down to about half the volume.
10. Turn off the heat, add the ginger, chicken, and vinegar. Mix.
11. Give it a minute or two to bring the chicken and ginger up to temperature.

Makes 2 servings.