• Chicken Breast
• Water
• Soy Sauce
• Toasted Sesame Oil
• Minced Garlic
• Sugar
• Hoisin Sauce
• Cooking Oil
• Steamed Rice
• Shredded Cabbage w/ Carrots (Coleslaw Mix)

HOW TO MAKE:

1. In a small mixing bowl stir together water, soy sauce, cornstarch sesame oil, hoisin sauce, sugar and garlic.
2. Set mixture aside.
3. Trim fat from chicken breast and cut chicken into thin bite sized strips.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)
5. Heat the skillet over medium­high heat.
6. Stir­fry the chicken for 2­3 minutes or until the chicken is no longer pink.
7. Stir in sauce until thickened and bubbly.
8. Add shredded cabbage with carrots to the skillet.
9. Stir ingredients together to coat with sauce.
10. Spoon about ¾ cup of the chicken mixture over rice.
11. Garnish if desired.