Q's Sesame Chicken Stirfry

1 large Chicken Breast, Bite-size Strips
1/3 each Red & Yellow Bell Pepper, Strips
1 Stalk Celery, Sliced
6 Shitake Mushrooms, Sliced
0.25 cup Snap Beans, De-veined & cut in half
3pcs Bok Choi, Quartered
0.25 cup Baby Corn, Halved
1 Clove Garlic & 2cm Ginger, Mashed
1tsp Sesame Oil
1tsp Soy Sauce, Dark
1 cup Brown Rice
3 tbsp Canola Oil
1tbsp Cornstarch mixed with little water for thickening

Start to cook the Brown Rice in Rice Cooker first. (1 part rice 2.5 parts water for Brown Rice)

Marinate Chicken Strips with Sesame Oil, Soy Sauce.

Add 1 tblsp Canola Oil into wok until hot. Add all veggies apart from Bok Choi & Baby Corn. Stirfry until starts to soften. Add Bok Choi & Sweetcorn. Stir then cover with lid for few minutes. Add to a plate first.

Add 2 tbsp Canola Oil into wok. Add Chicken Strips & stir until almost cooked. Return Veggies to the wok & add the water. After few minutes, mix up the Cornstarch & water & slowly add to wok. Little at a time until the sauce thickens.

Serve immediately with Brown Rice



Number of Servings: 4

Recipe submitted by SparkPeople user TUNASUSHI1.