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QUICK CHICKEN STIR FRY

Serves : 4
INGREDIENTS
  • 3 tablespoons East west sweet ginger teriyaki sauce
  • 3 tablespoons sake
  • 1/2 teaspoon cornstarch
  • 3/4 pound Rosie organic boneless skinless chicken breast held in the freezer for 10 to 20 minutes
  • 4 teaspoons toasted sesame oil or canola oil
  • 1 package Harvest Asparagus Saut
  • 1 medium carrot peeled and thinly sliced on the diagonal
  • 1 head bok choy bottom trimmed thinly sliced crosswise
  • 1 tablespoon toasted sesame seeds
DIRECTIONS

Combine stir fry sauce, sake and cornstarch in a bowl. Whisk to dissolve cornstarch.

Slice chicken into thin, uniform pieces, about 1/2 inch thick and 1 1/2 inches long. Mix with marinade and let stand while you prepare other ingredients.

Heat oil over medium high heat in a large skillet or wok. Add Asparagus Saut and cook five minutes, stirring often. Add carrots and bok choy and mix. Stir in the chicken and marinade. Cover with a baking sheet and cook, stirring occasionally to turn the chicken, for six minutes. Uncover and cook one to two more minutes. Remove from heat and transfer to a serving dish. Garnish with sesame seeds.