- 1 skinless, boneless chicken breast half – cut into thin strips
- 2 teaspoons vegetable oil
- 7 snow peas
- 1 cup fresh broccoli florets
- 1/3 cup julienned sweet red pepper
- 4 medium fresh mushrooms, sliced
- 3/4 cup chopped onion
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 cup cold water
- 3 tablespoons soy sauce
- Hot cooked rice
- 1 teaspoon sesame seeds, toasted
- In a skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.