Ingredients

Sauce
2 tablespoons cornstarch
1/4 cup soy sauce
2 tablespoons chicken broth
2 tablespoons honey
Stir-fry
3 tablespoons sesame oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 garlic cloves, minced
4 green onions, thinly sliced
1 tablespoon sesame seeds
Hot cooked rice

Directions

Make the cornstarch mixture:
In a small bowl, whisk the cornstarch, soy sauce, broth, and honey until blended.

In a large skillet, heat a tablespoon of sesame oil over medium-high heat. Add the chicken, and cook and stir until no longer pink, 4 to 5 minutes. Remove the chicken from the pan.

In the same pan, heat the remaining 1 tablespoon sesame oil over medium-high heat. Add the sliced red peppers, and cook and stir until crisp-tender, 2 to 4 minutes. Add the minced garlic and cook and stir for 1 minute longer.

Whisk the cornstarch mixture, and then add it into the pan, stirring as constantly. Bring the sauce to a boil. Cook and stir until thickened, 1 to 2 minutes.

Add the chicken back to the pan. Stir and heat through.
Sprinkle the green onions and sesame seeds over the Garlic Chicken. Serve with rice.

Posted by Jovina Coughlin in Asian cuisine, Chicken, Healthy Italian Cooking, peppers, Rice, Sauces, scallions, stir fry