I probably could have posted this a week ago, but I have become quite lazy. I have found that after multi-tasking all day, when I finally sit down for some mindless television, that’s all I want to do. Post a blog? No way. Do some sit-ups? Forget it!
So here it is, finally!
Prep time: 20 mins Cook Time: 20 mins
3/4 lb chicken breast cut into strips 1.5inches long and 1/4 inch wide
1/2 red bell peppers, cut into strips
1 small yellow squash, sliced into half moons
1 small green squash, sliced into half moons
6 baby bells, sliced
1/2 small red onion, sliced
3 tbs vegetable oil
3 tbs soy sauce
1 clove garlic, grated
1 tsp ginger, grated
2 tsp cornstarch dissolved in 3 tbs water
1 tsp sesame oil
1 tbs sesame seed
Combine in a small bowl the soy sauce, ginger, garlic and set aside
Stir-fry the vegetables and mushroom in batches in a wok on high heat with 1 tbs of oil and set aside. Stir-fry the chicken strips with another tsp of oil until brown.
Lower the heat to medium. Add the vegetables back in the pan. Add the stir-fry soy sauce mixture, the cornstarch mixture and toss evenly. Turn off the heat, add the sesame oil and seeds, toss and serve.