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. Prep Time: 7 min Cook Time: 16 min Ready In: 23 min Serves: 4 Ingredients: 3 cups brown rice, cooked, kept warm 2 carrots, peeled, thinly sliced diagonally 1 stalk celery, thinly sliced diagonally 1 pound boneless, skinless chicken breasts, cut into thin strips ½ small head green cabbage, shredded 1 stalk celery, thinly sliced diagonally 1 red pepper, cored, thinly sliced ¼ cup slivered almonds, toasted (optional) 1 small white onion, thinly sliced Sesame Ginger Sauce: 3 tablespoons canola oil 1 tablespoon cornstarch 1 clove garlic, peeled ½ inch piece fresh ginger, peeled ¼ cup rice vinegar ½ teaspoon salt 1 teaspoon sesame oil 1 teaspoon sugar 1 tablespoon tamari soy sauce (or use soy sauce) 5 tablespoons water Facebook Pinterest Twitter Google Plus Directions: 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. 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. 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. 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.