Chicken and Vegetable Stir-Fry

Ingredients

1 lb. chicken tenders, cut into 1-inch pieces

2 tbsp. cornstarch

1/2 tsp. Garlic Powder

1/4 tsp. Ground Ginger

1/4 cup soy sauce

1/4 cup chicken (or vegetable) broth

1/4 cup chopped scallions

1/4 tsp. Crushed Red Pepper (chili flakes), optional

1 tbsp. canola (or any vegetable) oil

3-4 cups vegetables (such as broccoli florets, snow peas, red bell pepper strips, sliced mushrooms, etc.)

2 tbsp. roasted sesame seed

Directions

• Mix cornstarch with Garlic Powder and Ground Ginger in a large bowl. Add chicken, toss to coat well. Set aside. Mix soy sauce, broth, scallions and Crushed Red Pepper. Set aside.
• Heat oil in a wok or large deep skillet in a high heat. Add vegetables, stir-fry 5 - 7 minutes or until vegetables are tender crisp. Remove from pan and set aside.
• Add chicken and cook 8 - 10 minutes or until chicken is golden brown. Add reserved soy sauce mixture. Bring to boil and cook until sauce has thickened. Return vegetables to skillet and toss. Sprinkle with roasted sesame seed. Serve over white rice, if desired.