Ginger Sesame Chicken

Makes 6 servings

Cook Time

25 minutes

Ingredients

Sauce

1/3 cup soy sauce

2 teaspoons sugar

2 tablespoons Argo® Corn Starch

2 teaspoons ground ginger

1/4 cup whole white sesame seed

2 cloves garlic, minced

1/2 teaspoon cayenne pepper

Ingredients

2 tablespoons Mazola® Corn Oil

1-1/2 pounds boneless, skinless chicken breast, cut into thin strips OR 1-inch cubes

1 red bell pepper, cut into 1/2 -inch pieces

1 can (5 ounces) water chestnuts, drained

8 ounces pea pods

4 green onions, sliced

8 ounces (2 cups) sliced mushrooms

1 can (8 ounces) bamboo shoots, drained

1 clove garlic, minced

2 tablespoons chicken stock base

Directions

Toast sesame seeds in large frying pan on medium heat for 3 to 5 minutes or just until browning starts. Place sesame seeds in small bowl and set aside.

Cut the top and the seeds off the red pepper and discard. Cut the remaining into 1/2-inch pieces and place in a large bowl. Cut green onions into 1/4 -inch rings and place in the same bowl. Add remaining vegetables and chicken stock.

Heat 1 tablespoon of oil on high in the same pan and add chicken. Sauté 10 to 15 minutes or until fully cooked. Place cooked chicken in large bowl and set aside.

Add remaining tablespoon oil to heated pan. Saute' vegetables and chicken stock base on high for 5 to 10 minutes or until crisp-tender. Add cooked chicken to pan and turn heat to medium. Pour sauce on top of vegetables and chicken. Stir to coat. Top with toasted sesame seeds and serve.

Sauce:
Mix ingredients in a medium bowl and set aside.