Ingredients
1 boneless skinless chicken breast half, cut into 1-1/2-inch pieces2 teaspoons canola oil7 snow peas1 cup fresh broccoli florets1/3 cup julienned sweet red pepper3 medium fresh mushrooms, sliced3/4 cup sliced onion1 tablespoon cornstarch1 teaspoon sugar1/2 cup cold water3 to 4 tablespoons soy sauceHot cooked rice1 teaspoon sesame seeds, toasted Thinly julienned green onions, optional
Preparation
In a large 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 and, if desired, sliced green onions.
