Chicken Veggie Stir Fry

I am reposting this from Allrecipes.com. Every time I try to find it (again), I lose it, so I am copying it here.

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.