Asian Chicken Vegetable Stir Fry

Asian Chicken & Veggie Stir Fry

with Sesame Ginger Sauce

There are no rules when it comes to stir-fries; toss in loads of fresh vegetables and cook up thin-sliced poultry or meat to complete an outstanding meal. The blended sesame ginger sauce drenches all with vibrant flavor.

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  • Prep Time:
    7 min
  • Cook Time:
    16 min
  • Ready In:
    23 min
  • Serves:
    4

Ingredients:

  1. 3 cups brown rice, cooked, kept warm
  2. 2 carrots, peeled, thinly sliced diagonally
  3. 1 stalk celery, thinly sliced diagonally
  4. 1 pound boneless, skinless chicken breasts, cut into thin strips
  5. ½ small head green cabbage, shredded
  6. 1 stalk celery, thinly sliced diagonally
  7. 1 red pepper, cored, thinly sliced
  8. ¼ cup slivered almonds, toasted (optional)
  9. 1 small white onion, thinly sliced

Sesame Ginger Sauce:

  1. 3 tablespoons canola oil
  2. 1 tablespoon cornstarch
  3. 1 clove garlic, peeled
  4. ½ inch piece fresh ginger, peeled
  5. ¼ cup rice vinegar
  6. ½ teaspoon salt
  7. 1 teaspoon sesame oil
  8. 1 teaspoon sugar
  9. 1 tablespoon tamari soy sauce (or use soy sauce)
  10. 5 tablespoons water

Directions:

  1. Place the rice vinegar, oils, ginger, garlic, soy sauce, sugar and salt into the 20‑ounce personal blender jar and pulse until smooth. Set aside.
  2. Heat 1 tablespoon of oil over medium-high heat in a large wok or sauté pan until shimmering. Add the chicken strips and stir-fry for 2 minutes, or until just cooked through. Remove and cover with foil.
  3. Wipe down the pan and add the remaining oil, along with the vegetables. Heat and stir-fry for 2 minutes, tossing the vegetables until tender-crisp, about 3 minutes. Remove and set aside.
  4. Wipe down the pan and add the sesame-ginger sauce. In a small bowl, mix together the water and cornstarch and add to the sauce ingredients. Heat and stir over medium-high heat for 2 minutes, or until thickened and bubbly. Add the chicken and vegetables and toss lightly just until the sauce is evenly distributed. Do not over-cook. Serve while hot over brown rice, garnished with slivered almonds, if desired.

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