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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Want to cook with Chinese flavors, but not sure which flavorings you really need? Start with soy sauce and toasted sesame oil - they're the most frequently called for ingredients in a range of Chinese-style dishes, like this simple stir-fry. Toasted sesame oil lends a delightful, unmistakable Chinese flavor but must be used sparingly. Store it in the refrigerator to preserve freshness. (From Betty Crocker's Money Saving Meals cookbook). Ingredients:
1 cup water |
1 dash salt |
1/2 cup uncooked instant brown rice |
2 tablespoons reduced sodium soy sauce |
1 teaspoon lemon juice |
2 teaspoons cornstarch |
1/2 teaspoon toasted sesame oil |
1 teaspoon canola oil |
1/2 lb chicken breast tenders, uncooked and cut in half lengthwise (unbreaded) |
1 1/2 cups frozen bell peppers, and onion stir-fry mix thawed and drained |
1/2 teaspoon sesame seeds |
Directions:
1. In a 1 quart saucepan, heat 2/3 c of the water and the salt to boiling over high heat.
2. Stir in the rice and reduce the heat to Low.
3. Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.
4. Meanwhile, in a small bowl, stir remaining 1/3 c water, soy sauce, lemon juice, cornstarch and sesame oil; set aside.
5. Heat non stick wok or 10 skillet over Medium-High heat.
6. Add canola oil; rotate wok to coat sides.
7. Add chicken; cook and stir 2-3 minutes.
8. Add stir-fry vegetables; cook and stir 3-5 minutes or until chicken is no longer pink in the center and vegetables are crisp-tender.
9. Sir soy sauce mixture into chicken mixture; heat to boiling.
10. Cook and stir until sauce is thickened.
11. Sprinkle with sesame seeds and serve over rice.
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