Chicken and Veggie Stir Fry
1 tablespoon toasted sesame oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
3 cups mixed vegetables, chopped such as broccoli, onion, carrot, mushrooms, bok choy, bell peppers
1 1/2 cups chicken broth
3 tablespoons orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce, we prefer Tamari
2 tablespoons Toasted Sesame Ginger
1. In large skillet or wok over high heat add the sesame oil and chicken. Cook 6-8 minutes or until chicken reaches internal temperature of 160ºF. Place the chicken in a large bowl.
2. Reduce heat to medium-high. In the same pan, add the vegetables and cook 2 minutes or until vegetables are tender but crisp. Transfer the vegetables to the bowl with the chicken.
3. In a small bowl whisk together the chicken broth, orange juice, cornstarch, soy sauce, and Toasted Sesame Ginger. Add to the same pan and bring to a simmer.
4. Stir back in the chicken, vegetables, and their juices to pan with the sauce. Bring to a boil. Serve immediately.