Chicken and Veggie Stir Fry featuring Toasted Sesame Ginger
Don't feel limited to using the same vegetables I did below. I often make this dish with the extra vegetables I have on hand - bok choy, mushrooms, celery, zucchini.
Ingredients
2 tablespoons Toasted Sesame Ginger
1 tablespoon toasted sesame oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
3 cups mixed vegetables, chopped such as broccoli, onion, carrot, mushrooms, bok choy, bell peppers
1 1/2 cups chicken broth
3 tablespoons orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce, we prefer Tamari
Recipe Info
Difficulty Level:
Easy
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Serving size:
4
Directions
1. In large skillet or wok over high heat add the sesame oil and chicken. Cook 6-8 minutes or until chicken reaches internal temperature of 160º. Place the chicken in a large bowl, keep warm.
2. Reduce heat to medium-high. In the same pan, add the vegetables and cook 2 minutes or until vegetables are tender but crisp. Transfer the vegetables to the bowl with the chicken.
3. In a small bowl whisk together the chicken broth, orange juice, cornstarch, soy sauce, and Toasted Sesame Ginger; Add to the same pan and bring to a simmer.
4. Stir back in the chicken, vegetables, and their juices to pan with the sauce; bring to a boil. Serve immediately.
Comments
Recipe Tip:
I like to serve this over steamed brown rice.
Customer Service
Contact Us
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
or by email at [email protected]
(800) 403-8981 toll free
(781) 935-9979 fax
Please login to post a comment: