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SESAME CHICKEN STIR FRY

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup La Choy® Lite Soy Sauce
  • 1/4 cup honey
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon crushed red pepper flakes
  • PAM® Original No-Stick Cooking Spray
  • 3/4 pound boneless skinless chicken breast, cut into 1/2-inch pieces
  • 1 green soybeans cup frozen shelled edamame
  • 2 2 large = 1 cup strips large carrots, cut into thin 2-inch strips
  • 1 1 medium = 1 cup strips medium red bell pepper, cut into thin 2-inch strips
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon Culinary Circle Toasted Sesame Oil
  • 3 cups hot cooked brown rice
  • 1 teaspoon sesame seeds, toasted
DIRECTIONS

Whisk together broth, soy sauce, honey, vinegar, cornstarch and pepper flakes in small bowl until blended; set aside.

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until light golden brown. Remove chicken from skillet; cover to keep warm.

Add edamame and carrots; cook and stir 3 minutes. Add bell pepper; cook and stir 2 minutes. Add ginger and garlic; cook and stir until fragrant. Return chicken to skillet. Stir broth mixture into skillet; cook and stir 2 to 3 minutes or until sauce has thickened slightly. Remove skillet from heat and stir in sesame oil. Serve with rice; sprinkle with sesame seeds.