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Prep 5 mins
Cook 15 mins
Want to cook with Chinese flavors, but not sure which flavorings you really need? Start with soy sauce and toasted sesame oil - they're the most frequently called for ingredients in a range of Chinese-style dishes, like this simple stir-fry. Toasted sesame oil lends a delightful, unmistakable Chinese flavor but must be used sparingly. Store it in the refrigerator to preserve freshness. (From Betty Crocker's "Money Saving Meals" cookbook).
- 1 cup water
- 1 dash salt
- 1⁄2 cup uncooked instant brown rice
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1⁄2 teaspoon toasted sesame oil
- 1 teaspoon canola oil
- 1⁄2 lb chicken breast tenders, uncooked and cut in half lengthwise (unbreaded)
- 1 1⁄2 cups frozen bell peppers, and onion stir-fry mix thawed and drained
- 1⁄2 teaspoon sesame seeds
- In a 1 quart saucepan, heat 2/3 c of the water and the salt to boiling over high heat.
- Stir in the rice and reduce the heat to Low.
- Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.
- Meanwhile, in a small bowl, stir remaining 1/3 c water, soy sauce, lemon juice, cornstarch and sesame oil; set aside.
- Heat non stick wok or 10" skillet over Medium-High heat.
- Add canola oil; rotate wok to coat sides.
- Add chicken; cook and stir 2-3 minutes.
- Add stir-fry vegetables; cook and stir 3-5 minutes or until chicken is no longer pink in the center and vegetables are crisp-tender.
- Sir soy sauce mixture into chicken mixture; heat to boiling.
- Cook and stir until sauce is thickened.
- Sprinkle with sesame seeds and serve over rice.