March 9, 2011

Asian Sesame Chicken Stir Fry

Enjoying Asian food, I created this stir fry from some of my favorite ingredients. Unfortunately, the colors aren't as vibrant as they were since it cooked down, but it was loaded with great flavor. (Maybe next time I won't let it cook so long on the stove top.) This dish was so simple and paired really well with Pinot Grigio.

Servings: 3(ish)

  • 1 package Chicken Breast Tenderloins, sliced into bite size pieces
  • 1 head of broccoli, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 can of La Choy Bean Sprouts (only because I couldn't find fresh ones)
  • 1 clove of garlic, minced
  • Carrots, shredded
  • Sugar peas
  • Sesame Seeds
  • Crushed Red Pepper Flakes
  • General Tso Stir Fry Sauce (I think this also accounted for the dull presentation color, but the flavor was just so good!)
  • Sesame Oil
  • Soy Sauce or Teriyaki Sauce (depending on which flavor you prefer)
  1. Turn stove top to medium heat. Drizzle sesame oil and teriyaki sauce in a wok or large pan. Add chicken and sprinkle sesame seeds then cook thoroughly.
  2. In a separate pot, boil the broccoli for a few minutes until tender. Drain. Blanch to preserve color.
  3. Add remaining ingredients + broccoli to the chicken pan and cook until all ingredients are hot. Coat with General Tso Stir Fry sauce. Top with crushed red pepper flakes and additional sesame seeds. Serve immediately and enjoy :)

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