Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!