Sesame Chicken and Vegetables

Shiitake Mushrooms, 4 mushrooms (remove)
Chicken Breast, no skin, 24 ounces (remove)
*Snow Peas, fresh, 1 cup (remove)
Chicken Broth, .66 cup (8 fl oz) (remove)
Corn Starch, .16 cup (remove)
*Fish Sauce, 2 tbsp (remove)
Sesame Oil, 1 1tsp (remove)
Granulated Sugar, 1 tsp (remove)
*Canola Oil, 1 tbsp (remove)
White Rice, long grain, 3 cup (remove)
*Bok Choy, raw-shreaded, 3 cup (remove)
*Peppers, sweet, red, fresh, 1 cup, chopped (remove)
*Sesame Seeds, 1 tbsp (remove)

Soak mushrooms in warm water for 30 minutes, drain, squeeze excess water out and slice into thin strips, set aside. Slice chicken into thin bite size pieces, set aside. Slice pea pods in half diagonally and shred bok choy, set aside. Stir sauce ingredients together; broth, fish sauce, sugar and sesame oil.
In a hot wok, add the canola oil, stir fry bok choy for 1 1/2 minutes, add pea pods, mushrooms, water chestnuts and bamboo shoots, stir fry for 2 minutes, remove veges from wok and set aside. Stir fry chicken till no longer pink, add the broth mixture and cook until thick and bubbly. Add veges back into wok, stiring well. Remove from heat.
Top with toasted sesame seeds and cooked rice.

Number of Servings: 4

Recipe submitted by SparkPeople user MARYBF.