We've made this dish several times, it's a great way to use up the end of summer veggies that are often very abundant or frozen "stir-fry" veggies that are frequently on sale during the winter months.
1 lb raw
2 Tbs Sesame Oil
2 tsp Sesame Seeds
1 1/2 tsp Minced Garlic
3/4 tsp ground ginger
1/4 tsp crushed red pepper (not ground!)
1 1/2 c. chicken broth
2 Tbs Cornstarch
2 Tbs Soy Sauce
1 Tbs Honey or Brown Sugar
4 c. Assorted Veggies, cut up (broccoli, red pepper,snow peas, onion slices, summer squash, zucchini, etc)
In a small bowl combing broth cornstarch, soy sauce, honey/brown sugar, garlic, ginger and red pepper, mixing well. Set aside.
In a large skillet, heat 1 tbs of the sesame oil over medium heat until
Heat the remaining tablespoon of sesame oil and add the veggies, stir frying for about 3 minutes, or until they are tender-crisp.
Stir the seasoned chicken broth mixture and then pour it over the hot vegetables, continue cooking, stirring occasionally until the sauce comes to a simmer/boil.
Once it thickens (takes about 2 minutes) add the cooked chicken, stir again and then serve immediately over steamed rice. Sprinkle the top with Sesame seeds prior to serving.