In a medium bowl, combine pepper, garlic, vinegar, soy sauce and cornstarch. Season with salt. Mix until combined. Add chicken and toss to coat. Let sit 15 minutes at room temperature, or up to 2 hours in refrigerator.

In a 12" nonstick skillet, heat oil on medium-high. Remove chicken from marinade, discarding marinade. Add chicken to skillet and cook until lightly browned, stirring frequently, 4 to 5 minutes. Transfer chicken to a plate.

Add cabbage to skillet and spread into an even layer. Cook until cabbage starts to brown, 1 to 2 minutes. Stir cabbage and spread back into an even layer. Season with salt and pepper. Cook cabbage 12 to 15 minutes, stirring occasionally, until tender. Return chicken and any juices to skillet. Toss until combined. Taste, adding more soy sauce, if needed. If using, heat brown rice according to package directions. Top with sesame seeds, if desired.

Source: Hannaford fresh Magazine, January February 2024