Asian Chicken & Veggie Stir Fry with Sesame Ginger Sauce
4
7 minutes
16 minutes
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
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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
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.