Stir fry with Cabbage, Bell Pepper, Snow Peas & Chicken

I find that recreating Asian food at home is quite difficult... it just never tastes the same as in restaurants.  You won't mistake this dish for take-out, but it is simple and yummy and probably a heck of a lot healthier than what you might order from your favorite Chinese food joint. I adapted this meal from an Ellie Krieger recipe.

INGREDIENTS
1 tablespoon canola oil
1 small onion, sliced
1 bell pepper, sliced
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 head napa cabbage, sliced
1 cup snow peas
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 - 1 cup cooked, shredded chicken*
Drizzle of toasted sesame oil

DIRECTIONS
 Heat oil in a large saute pan over medium-high heat.  Add the onion, bell pepper, garlic and ginger and saute, stirring, until the onions are softened, about 2 minutes.

 Add the cabbage and cook until just starting to wilt, about 2 minutes

Add the soy sauce, rice vinegar and snow peas and mix well.  Cover and cook until the cabbage is wilted, about 4 minutes.  

 Stir in chicken until heated through.  Serve in bowls and drizzle with toasted sesame oil.

Phases: In the Tear Down Phase use a full cup of chicken for 2 people.  Reduce to a 1/2 cup as you move on in the diet.

*I bought a rotisserie chicken from Whole Foods and used some for our lunch salads and some for dinner.  You can also cook extra chicken when preparing a meal earlier in the week and then use the leftovers in this meal.