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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Light, filling and yum yum yumo! Ingredients:
2 tablespoons vegetable oil, separated |
1 teaspoon salt, separated |
1 large onion, chopped about 1 inch |
1 medium green bell pepper, about 1 inch |
2 celery ribs, cut into 1/2 inch pieces |
2 stalks fresh broccoli, cut to bite size |
1 teaspoon sesame seeds |
1 1/2 lbs boneless skinless chicken breasts, cut to 1 inch cubes |
1 teaspoon fresh garlic, minced |
2 tablespoons chili sauce |
Directions:
1. Prepare all vegetables as described prior to cooking.
2. Heat wok with 1 tablespoon of the vegetable oil on medium high heat. The wok is ready for use when the oil ripples and slightly smokes when tilted. Add chicken, 1/2 teaspoon salt and stir fry until completely cooked. Remove chicken from wok and set aside.
3. Discard liquid from wok and wipe edge with a towel to prevent a flair up. Bring wok back up to same temperature with reserved tablespoon of vegetable oil. Once heated and oil ripples as stated previously, add onion, green bell pepper, celery, broccoli and reserved 1/2 teaspoon salt. Stir fry vegetables until al dente (slightly uncooked).
4. Add sesame seeds and stir fry for one additional minute.
5. Mix in garlic.
6. Add chicken back to wok with vegetables.
7. Add chili sauce and mix well.
8. Heat an additional five minutes.
9. Serve with rice.
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