Monday, March 21, 2011

Ginger Sesame Stir-fry

If your family likes Chinese food they'll love this MYOTO {Make your own take out} dish! It's packed with flavor from ginger and garlic and has lots of tasty veggies, you can use whatever veggies you have on hand. We has ours with some Jasmine rice, served with an ice cream scoop for easy portioning. My hubby said this dish was better than our favorite Asian restaurant! Enjoy!

Recipe (serves 4)
8 boneless, skinless chicken breast tenders (or you can substitute 2 chicken breasts cut into strips)

3 tablespoons water
2 1/2 teaspoons cornstarch
1/4 cup chicken broth
3 1/2 tablespoons Low sodium Tamari sauce - Gluten free (or soy sauce)
3 Tablespoons rice vinegar
1 tablespoon sesame oil
3 cups snow peas
1/2 bunch of asparagus (about 6 spears, chopped into 2 inch pieces)
2 medium carrots, sliced into planks
1 red bell pepper, sliced into strips
2 cups broccoli florets
1/2 cup crimini mushrooms, sliced
1 tablespoon grated fresh ginger
4 green onions, diced
2 cloves garlic, minced
fresh cilantro, chopped for garnish
sesame seeds, for garnish

2 cups Jasmine rice, cooked per package instructions

1. Whisk water and cornstarch together in a bowl. Add Tamari sauce and rice vinegar, set aside.
2. Add 1 1/2 teaspoons sesame oil to a large skillet over medium heat, add the vegetables and cook until tender, about 6-8 minutes.

3. Season the chicken lightly with salt and pepper and cook until reaches an internal temperature of 165'F, about 3-4 minutes per side. Remove from heat, cut into bite-sized cubes and set aside.
4. Once vegetable mixture is cooked through, transfer it to a large bowl and set aside. In the same large saute pan you used to cook your veggies, reduce the heat to medium-low and add the remaining 1 1/2 teaspoons sesame oil. Add the ginger, green onions and garlic and cook for 1 minute, stirring occasionally {don't burn}. Add the cornstarch mixture to the pan. Whisking constantly, bring to a simmer for 1-2 minutes to thicken the sauce.
5. Return the vegetable mixture and chicken pieces to the pan, toss to coat in the sauce for a few seconds then remove from the heat and serve hot, garnished with fresh chopped cilantro and a sprinkle of sesame seeds with a scoop of rice.

*Tip: I like to cook our rice in chicken broth instead of water to add even more flavor.

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