1 lb boneless, skinless chicken breast, sliced across the grain in 1/4-inch strips 3 Tbsp water 1 1/2 Tbsp cornstarch 1 pkg (16 oz) stir-fry vegetables 1 1/2 Tbsp vegetable oil 1 medium garlic clove, peeled and minced - 1/2 Tbsp fresh ginger, peeled and minced - 8 Tbsp sesame garlic sauce 1/2 tsp ground white pepper 2 Tbsp sesame seeds, toasted
Place chicken in small bowl. Add water 1 Tbsp at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces. Blanch vegetables in boiling water until crisp-tender, 2-3 min; drain and set aside. Heat nonstick wok or large nonstick skillet on high 2 minutes. Add vegetable oil; swirl to coat pan (oil should smoke slightly). Add chicken, garlic, and ginger, stir fry 3 min. Add sesame garlic sauce; stir fry 2 minutes. Add pepper and vegetables; stir fry to heat through, 30 seconds. Remove from pan, garnish with sesame seeds. Serves 4.
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