Ingredients:

• 2 tablespoons rice wine vinegar
• 1 lb boneless skinless chicken breast, cut into 1/4 in strips
• 1 cup bok choy, shredded
• 1/2 cup carrot, shredded
• 1 cup snow peas, sliced
• 1/2 cup cabbage, any varieties, shredded
• 1 cup shiitake mushroom, sliced
• 1/2 cup hoisin sauce
• 8 ounces cooked linguine, kept hot

Method:

• Coat a wok or a large nonstick skillet with cooking spray.
• Add rice-vinegar; heat over medium high heat; about 1 minute.
• Add chicken; stir fry until brown, about 5 minutes.
• Add vegetables; stir fry until crisp tender and chicken is no longer pink in center; about 3 minutes.
• Stir hoisin sauce into chicken mixture.
• Heat to boiling, stirring constantly, about 3 minutes.
• Boil and stir 1 minute. Add linguine; toss until well coated and heated through, about 2 minutes.

Note:

You can use a 12 ounce bag of fresh stir fry vegetables instead of the bok choy, carrots, snow peas, and cabbage.