_:n2119d5d7b1f24e09a5f8c62ba17bad28xb4
<http://schema.org/text>
"Coat a wok or large nonstick skillet with cooking spray. Add rice-wine 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. Note: You can use a 12 ounce bag of fresh stir-fry vegetables instead of the bok choy, carrots, snow peas and cabbage."
<https://www.weightwatchers.com/ca/en/recipe/shanghai-chicken-and-noodles/562606016dbe4a1234078826>