Sesame Chicken With Stir Fried Vegetables
|Chicken breast halves||2 Pound, skinned and boned (4 halves, 905g total)|
|Sesame seeds||1 Teaspoon|
|Vegetable oil cooking spray||1|
|Rice vinegar||4 Teaspoon (20 ml)|
|Reduced sodium soy sauce||4 Teaspoon (20 ml)|
|Oriental sesame oil||1 1⁄2 Teaspoon|
|Grated fresh ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Vegetable oil||15 Milliliter (1 tablespoon)|
|Mushrooms||8 Ounce, sliced (250 g)|
|Thinly sliced red cabbage||280 Gram (4 cups)|
|Chinese pea pods||4 Ounce, ends and strings removed (115g, also called snow peas)|
|Hot cooked rice||260 Gram (2 cups)|
1. Rinse chicken, pat dry, and sprinkle with sesame seeds. Spray a ridged cooktop grill pan with cooking spray. Place over medium heat and preheat until a drop of water dances on surface. Then place chicken on grill and cook, turning once, until well browned on outside and no longer pink in thickest part; cut to test (12 to 15 minutes).
2. Meanwhile, in a small bowl, stir together vinegar, soy sauce, sesame oil, ginger, garlic, and sugar; set aside. Then heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat.Add mushrooms and cook, stirring often, for about 3 minutes. Add cabbage and cook, stirring often, until it begins to soften (about 2 minutes). Add pea pods and cook, stirring, just until they turn bright green (1 to 2 minutes). Add vinegar mixture and stir for 1 more minute.
3. Divide vegetables among 4 warm dinner plates. Cut each chicken piece diagonally across the grain into 1/2-inch-wide (1-cm-wide) strips.