Chicken and Veggie Stir Fry featuring Toasted Sesame Ginger

chicken veggie stir fry toasted sesame ginger victoria gourmet recipe

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.

See Victoria's suggestions for gluten-free substitutions for this recipe here.