Ingredients

The following ingredients have 4 Servings
  • 1/4 cup La Choy® Lite Soy Sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon grated fresh ginger
  • 1 pound ground chicken
  • 1 pkg (10 oz bag) Birds Eye® Shredded White Cabbage and Carrots
  • 1/2 cup crunchy wonton strips

Instruction

  • In a small bowl whisk together soy sauce, hoisin sauce, rice vinegar and sesame oil until combined. Set aside.
  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add garlic and ginger; cook until fragrant, about 1 minute. Add chicken; cook and stir 5 to 7 minutes or until chicken is no longer pink.
  • Add frozen vegetables to skillet and stir. Cover and cook 5 to 7 minutes or until vegetables are cooked thoroughly. Remove from heat and divide evenly between four bowls. Drizzle soy-hoisin sauce on tops, and garnish with crispy wonton strips. Serve.