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| SESAME CHICKEN |
2 boneless, skinless chicken breasts cut into 1-inch chunks
1/2 cup Yoshida's Stir Fry Sauce
1 Tbsp. cornstarch
1/2 cup chicken broth
2 Tbsp. oil
3 stalks celery, sliced
4 green onions, sliced
2 Tbsp. Sesame seeds
1 cup white rice, steamed |
1. Place chicken pieces in a small bowl with Yoshida Stir Fry Sauce and marinate for 20 minutes.
2. Mix together the chicken broth and cornstarch in a separate bowl and set aside.
3. Heat oil in a wok or skillet over medium high heat. Stir fry celery and onions for 2 minutes until crisp and tender. Remove from pan; add more oil to pan if needed.
4. Drain the chicken and reserve the marinade. Stir fry chicken for 3 minutes. Add marinade to broth mixture and stir into wok or skillet.
5. Stir-fry for another 3 minutes and add vegetables. Continue cooking for 1-2 additional minutes.
6. Serve over rice and sprinkle with sesame seeds. |
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