Ingredients
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2 tablespoons water
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3 tablespoons rice vinegar
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2 tablespoons soy sauce (low sodium preferred)
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1 clove garlic, minced
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2 green onions, chopped
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2 tablespoons sesame oil
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1 cup celery, cut diagonally
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1 cup broccoli, flowerets and stems,sliced
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1 cup Chinese pea pod
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1 tablespoon sesame seeds
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1 cup carrot, sliced diagonally
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1 lb boneless skinless chicken breast, skinned and cut into small strips
Instructions
- In a glass dish, combine water, soy sauce, vinegar, garlic, onions and chicken and refrigerate for at least 2 hours.
- Drain chicken and reserve marinade.
- In a large skillet or wok, heat sesame oil over medium-high heat until hot.
- Add chicken and cook, stirring constantly, until chicken loses it's pink color.
- Remove chicken Add celery, carrots, and broccoli and cook, stirring, for at least 3 minutes.
- Add pea pods and marinade and cover.
- Let vegetables steam for 2-3 minutes Add chicken and sesame seeds and stir to combine Vegetables should be crisp-tender, pea pods still bright and green.
- Serve with rice.