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

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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.

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