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 it's good and hot add the chicken and fry until browned and no longer pink inside. Transfer the chicken
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.