Chinese 5-Spice Chicken Stir Fry

1 Tb. peanut oil
1 pound bonless, skinless chicken breast, cut into strips
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 cup snow peas
1 cups shredded bok choy (or other cabbage)
1 cup broccoli, cut into bite-sized pieces
1 carrot, sliced diagonally in thin slices
2 tsp. Chinese 5-Spice powder
1 Tb. sesame seed
2 tsp. corn starch
2 Tb. light soy sauce (I use Kikkoman)
2/3 cup water
2 cups brown rice

Cook the rice according to directions.

Heat the oil in a wok or large large frying pan and sauté the chicken for 4-5 minutes until no longer pink and lightly browned. Add the vegetables, five spice powder and sesame seeds. Stir-fry until vegetables are tender-crips (5-10 minutes) at a fairly high (but not scorching) heat. Blend the cornstarch with the soy sauce and water. Push the vegetables and meat aside and pour into the hot skillet. Bring it to boiling then stir it into the mixture. Stir fry for another 2 minutes or so. If at any time the heat seems to high, turn it down some and add a little water if it seems dry. Four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DDURRANT.