2 tsp. sesame seed	1 tbsp. oil	1 med. green bell pepper, cut into bite sized strips
1 sm. red bell pepper, cut into bite sized strips	1½ lb. boneless, skinless chicken breast halves, cut into ¾" pieces	¼ cup rice vinegar
2 tbsp. sugar	1 tbsp. soy sauce	1 tsp. grated gingerroot
¼ tsp. Asian sesame oil	5 cups thinly sliced Napa cabbage	1 cup halved fresh snow pea pods

1. Cook sesame seed in large nonstick skillet or wok over medium high heat for 3 to 4 minutes or until lightly golden brown, stirring occasionally. Remove seed from skillet; set aside.
2. Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir for 2 to 3 minutes or until crisp tender. Remove peppers from skillet; set aside.
3. Add chicken pieces to skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.
4. In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seeds; toss gently to coat.

Ingredient info:
Asian sesame oil is made from pressed, toasted sesame seeds. The dark oil has a robust flavor that adds richness to salads and sauces.

Ingredient substitution:
Use fresh sugar snap peas if snow pea pods are unavailable.

Kitchen tip:
Toast extra sesame seeds to add crunch and flavor to your favorite salads and stir fries. Place toasted sesame seeds in an airtight container and store in the refrigerator.

Make ahead:
Cook the chicken mixture several hours ahead; cover and refrigerate it. Prepare the vegetables and combine in a serving bowl; cover and refrigerate. Toast the sesame seeds, cool and transfer to a resealable plastic bag. When you are ready to serve the salad reheat the chicken and dressing just before tossing with the vegetables and sesame seeds.

Serving size: 1½ cups
Calories: 190
Calories from fat: 50
Dietary exchanges: ½ starch, 1 vegetable, 3 very lean meat, ½ fat OR ½ carbohydrate, 1 vegetable, 3 very lean meat, ½ fat