Ingredients
1 tablespoon sesame seed oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 small onion, diced
2 cups julienne sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1 cup edamame
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth
Oyster Sauce
Toasted Sesame Seeds
Brown Rice
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn, edamame and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender. Add oyster sauce to taste (I usually use 1-2 tablespoons).
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Sprinkle with toasted sesame seeds (toast them in the oven while cutting up the veges. Serve over brown rice.
Note - I will use different vegetables at times (corn, peas, celery, green beans, or veges that are leftover in the frig). You can also substitute beef strips or pork strips or use no meat and have this as a side dish!
