Recipe | "Stir-Fry Sesame Chicken" by Sue Ready

Cook's Notes: A healthy choice for the new year, protein rich chicken and fresh veggies tossed with a flavorful Asian style sauce. Serve the stir-fry over steamed rice, cellophane or chow mein noodles. Garnish with diced green onions and chopped peanuts. 

Cooking Tip: For easier assembly prep all your ingredients ahead. I used a prepared sauce Kung Pao Stir-Fry Sauce (Asian section of grocery store) and Green Giant Stir-Fry Veggie Mix (produce section grocery store) for two shortcuts that make meal preparation easier. Adding in more Asian sauce is personal preference. Recipe serves 3-4

  • 1/8 cup sesame seeds
  • 2 large chicken breasts, diced
  • 1 tsp. sesame oil
  • 1/2 cup Kung Pao Stir-Fry Sauce, divided 
  • 3/4 package Green Giant Stir-Fry Veggie Mix, remove stems from broccoli florets and thinly dice carrots diagonally 
  • 3/4 cup diced mini red and yellow sweet peppers
  • 3 minced garlic cloves
  • 3/4 cup grape tomatoes, halved
  • 1/4 cup chicken broth
  • Garnish chopped peanuts and diced green onions 
  • In a dry fry pan or wok stir-fry sesame seeds, brown slightly (about 2 minutes) 
  • Set sesame seeds aside and add 1 tsp. sesame oil to fry pan or wok. 
  • In a bowl mix chicken pieces with 1/3 cup Asian stir-fry sauce. In fry pan or wok on a medium heat, cook chicken with sauce, stirring constantly. Remove chicken and add in garlic to stir fry about 2 minutes.
  • Mix veggies and peppers with remaining Asian sauce, minced garlic and 1/4 cup chicken broth. Cover and steam on medium low heat 5 minutes. Remove cover add in chicken and tomatoes, cook until warmed through. 
  • Serve over rice or noodles. Garnish with peanuts and green onions.

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