Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons cornstarch

  2. 1/3 cup chicken broth

  3. 1 tablespoon sesame seeds

  4. 1 tablespoon maple syrup

  5. 2 teaspoons soy sauce

  6. 1/4 teaspoon ground ginger

  7. 1/8 teaspoon pepper

  8. 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes

  9. 3 teaspoons olive oil, divided

  10. 1/2 cup chopped green pepper

  11. 1/4 cup chopped onion Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first seven ingredients until blended; set aside. In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 4-6 minutes or until no longer pink. Remove and keep warm. Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice. Yield: 2 servings.


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