Chicken-Sesame Stir-Fry

From Woman's Day | February 1, 2006

Chicken-Sesame Stir-Fry

Photo: Charles Schiller

  • Nutrition Facts
  • Yield 4 servings
  • Amount Per Serving
  • Calories 213
  • Total Fat 8g
  • Saturated Fat 1g
  • Cholesterol 79mg
  • Sodium 1018mg
  • Total Carbohydrates 12g
  • Dietary Fiber 3g
  • Protein 23g

INGREDIENTS

    • 2 Tbsp cornstarch
    •   SAUCE
    •   1/2 cup each lite soy sauce and chicken broth
    •   1 Tbsp cornstarch
    •   1 Tbsp each minced garlic and fresh ginger
    •   2 tsp dark Oriental sesame oil
    •   2 tsp oil
    •   11/2 lb bok choy, stalks separated and cut in 1-in. pieces
    •   1 red pepper, cut in narrow strips
    •   1 can (14 oz) baby corn, ears cut in half if large
    •   1 Tbsp sesame seeds, toasted in a skillet over medium heat
    •   1/4 cup sliced scallions
    •  
    •  

PREPARATION

     1. Put chicken and 2 Tbsp cornstarch in a plastic food bag; shake until chicken is evenly coated. 


     2. Sauce: Measure soy sauce, broth and 1/4 cup water in a clear measuring cup. Add remaining ingredients to cup.


     


    3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 3 minutes, or until cooked. Remove to a bowl.


    4. Add bok choy and pepper strips to skillet. Stir-fry 2 to 3 minutes until crisp-tender.


     


    5. Stir Sauce to mix. Add to skillet with the baby corn. Boil 1 minute, or until slightly thickened. Stir in chicken; pour into serving bowl. Sprinkle with sesame seeds and scallions.


     


     Serve over rice.


     

Related Recipes: Entrees, Chicken, Stir-Fry, Asian, Chinese, Fall, Spring, Summer, Winter


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