3 tbsp. cider vinegar
1 tsp. salt
2 tbsp. vegetable oil
3/4 lb. chicken, cut into 1/4 inch strips
2 3/4 c. cooked rice
1 tbsp. honey
1/2 tsp. ground ginger
1 med. size red pepper, cut into sm. cubes)
6 oz. green cabbage, shredded
1/4 c. sliced green onion

Combine vinegar, honey, salt, and ginger in small bowl; set aside.

Heat oil in very large skillet or Dutch oven over medium to high heat. Add red pepper and cook, stirring for 1 minute. Add chicken and cook, stirring for 4 minutes or until chicken is no longer pink.

Add cabbage and cook, stirring for 2 minutes. Stir in the vinegar mixture until combined. Add rice, stirring to break up, and cook 3 to 5 minutes or until heated through. Stir in green onion and serve.