Chicken Vegetable Stir Fry
|Snow peas||1⁄2 Pound|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil/Sesame oil||1⁄4 Cup (4 tbs)|
|Sesame seeds||2 Teaspoon|
|Chicken breast halves||6|
|Broccoli flowerets||2 Cup (32 tbs)|
|Snow pea||1⁄2 Pound|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Cooked brown rice||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Combine first 3 ingredients, stirring well; set aside.
Cut chicken breasts into2-inch strips, and add to marinade, mixing well.
Cover and refrigerate for at least 30 minutes.
Preheat wok to medium high (325Â°).
Add chicken mixture, and stir-fry 2 to 3 minutes.
Remove chicken from wok, and set aside.
Add broccoli and onion; stir-fry 2 minutes.
Add snow peas, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender.
Add chicken to wok.
Combine cornstarch and water; add to wok.
Cook, stirring constantly, until thickened.
Serve over brown rice.