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).
- 236.59 ml water
- 0.25 ml salt
- 118.29 ml uncooked instant brown rice
- 29.58 ml reduced sodium soy sauce
- 4.92 ml lemon juice
- 9.85 ml cornstarch
- 2.46 ml toasted sesame oil
- 4.92 ml canola oil
- 226.79 g chicken breast tenders, uncooked and cut in half lengthwise (unbreaded)
- 354.88 ml frozen bell peppers, and onion stir-fry mix thawed and drained
- 2.46 ml 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.