Week 55, Recipe 1: Chicken Sesame Stir-Fry

NOTES

• Use whatever vegetables your family likes - I like the flavor and color of a variety of veggies. This sauce is great! My new favorite stiry-fry recipe.
• I always double the sauce recipes for stir-frys and Asian dishes (the recipe below is doubled from the original).
• Original recipe from Simply in Season Cookbook
• Make the sauce ahead of time and refrigerate. Cut up veggies ahead of time and refrigerate for an easy dinner prep.

INGREDIENTS

For sauce (whisk together in a bowl and set aside):

• 1 1/2 c. chicken or vegetable broth
• 6 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 2 tbsp cornstarch
• 1 heaping tbsp ginger, peeled and minced
• 4 cloves garlic, minced or finely grated
• 1/2 tsp (or to taste) of hot sauce (I like the Asian Siracha brand)

For stir-fry:

• 1 lb chicken (boneless thighs or breasts), cut into strips or bite-size pieces
• 3-6 c. (approximately) of veggies. I used sugar snap peas (snow are good too), red cabbage, thinly sliced carrots, yellow bell pepper, mushrooms, and green onion. Other options: green beans, sliced onions, bell peppers of any colors, zucchini, broccoli, asparagus.
• Hot cooked rice (I like jasmine for stir-fry)

DIRECTIONS

1. Mix sauce ingredients in a bowl and set aside.
2. Cut up vegetables of choice and keep each type separated.
3. Start rice and cook according to package directions.
4. In a large skillet or wok, heat 1-2 tbsp oil and cook the chicken, without disturbing, until lightly browned on bottom side. Stir to mix up and cook 3-5 minutes longer or until no longer pink. Remove from skillet.
5. In the same skillet, stir-fry whatever vegetables you're using in this order: carrots first for a minute or two, then add broccoli, sliced (not green) onions, bell pepper strips, asparagus, cabbage and stir fry for a minute or two. Then add mushrooms and stir fry 1 minute or so.
6. Add chicken back to skillet/wok and add sauce, bringing to a boil and stirring. Reduce heat and simmer about 3 minutes or until sauce thickens.
7. Turn off heat, sprinkle with green onions and serve immediately over rice.