Ginger Sesame Chicken
Ingredients
Sauce
- 1/3 cup soy sauce
- 2 teaspoons sugar
- 2 tablespoons Fleischmann's® Corn Starch
- 2 teaspoons ground ginger
- 1/4 cup whole white sesame seed
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
Ingredients
- 2 tablespoons Mazola® Corn Oil
- 1-1/2 pounds boneless, skinless chicken breast, cut into thin strips OR 1-inch cubes
- 1 red bell pepper, cut into 1/2 -inch pieces
- 1 can (5 ounces) water chestnuts, drained
- 8 ounces pea pods
- 4 green onions, sliced
- 8 ounces (2 cups) sliced mushrooms
- 1 can (8 ounces) bamboo shoots, drained
- 1 clove garlic, minced
- 2 tablespoons chicken stock base
PRODUCTS
Instructions
- Toast sesame seeds in large frying pan on medium heat for 3 to 5 minutes or just until browning starts. Place sesame seeds in small bowl and set aside.
- Cut the top and the seeds off the red pepper and discard. Cut the remaining into 1/2-inch pieces and place in a large bowl. Cut green onions into 1/4 -inch rings and place in the same bowl. Add remaining vegetables and chicken stock.
- Heat 1 tablespoon of oil on high in the same pan and add chicken. Sauté 10 to 15 minutes or until fully cooked. Place cooked chicken in large bowl and set aside.
- Add remaining tablespoon oil to heated pan. Saute' vegetables and chicken stock base on high for 5 to 10 minutes or until crisp-tender. Add cooked chicken to pan and turn heat to medium. Pour sauce on top of vegetables and chicken. Stir to coat. Top with toasted sesame seeds and serve.
- Sauce: Mix ingredients in a medium bowl and set aside.
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