I like this recipe because it has ingredients that I generally have on hand (never have broccoli -- we live without it. Never have sesame seeds, either.)
1 skinless, boneless chicken breast half -
cut into thin strips
2 teaspoons vegetable oil
7 snow peas
1 cup fresh broccoli florets
1/3 cup julienned sweet red pepper
4 medium fresh mushrooms, sliced
3/4 cup chopped onion
1 tablespoon cornstarch
1 teaspoon sugar
1/2 cup cold water
3 tablespoons soy sauce
Hot cooked rice
1 teaspoon sesame seeds, toasted
In a skillet or wok,
stir-fry chicken in oil for 6-8 minutes or until juices run clear.
Remove chicken and set aside. In the same skillet, stir-fry peas,
broccoli and red pepper for 2-3 minutes. Add mushrooms and onion;
stir-fry for 3-4 minutes. Combine cornstarch and sugar; stir in water
and soy sauce until smooth. Add to the pan. Bring to a boil; cook and
stir for 1-2 minutes or until thickened. Return chicken to the pan; cook
until mixture is heated through and vegetables are tender. Serve over
rice. Sprinkle with sesame seeds.
