Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: Intermediate
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 35 mg | 3% |
| Carbohydrate | 15 g | 5% |
| Cholesterol | 91 mg | 30% |
| Total Fat | 19 g | 30% |
| Iron | 1 mg | 5% |
| Calories | 327 kcal | 16% |
| Sodium | 1095 mg | 46% |
| Protein | 22 g | 45% |
| Saturated Fat | 4 g | 18% |
| Sugars | 9 g | 1% |
| Vitamin C | 1% |
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.
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