about 1.25 pounds boneless skinless chicken breastdiced into small pieces
3 to 4clovesgarlicfinely minced or pressed
1 to 2teaspoonsground ginger
one 14 to 16-ounce bag coleslaw mixshredded green cabbage and carrots
½cupto 2/3 cup reduced-sodium soy sauce
2 to 3tablespoonshoisin sauce
½teaspoonfreshly ground black pepperor to taste
about 1.5 to 2 cups sugar snap peassnow pea pods may be substituted
two 10.5-ounce cans mandarin orangesdrained (I use the ones in juice rather than in light syrup)
1tablespoonhoneyoptional and to taste
about 2 to 3 green onions sliced into thin roundsfor garnishing
Instructions
To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce (if you like your dishes on the ‘saucy’ side use 2/3 cup), hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently. In the final two minutes of cooking the cabbage, add the sugar snap peas and cook until crisp-tender.
Remove from the heat, add the oranges and stir to combine. Taste and optionally add the honey if desired.
Evenly sprinkle with the green onions and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.