Chicken and Vegetable Stir Fry

Wok cooking is the ultimate one-pot meal!  Yes, it takes a little time to prepare the protein and veggies, but the cooking time goes FAST.  For this meal, I chose boneless skinless chicken tenders, multi-colored bell peppers, onion, mushrooms, and broccoli florets.  Remember, you'll only want to cook the vegetables to the tender-crisp stage, there's nothing worse than mushy stir fry vegetables.

2 T. sesame oil, divided

1 yellow onion, cut into wedges

3 cups broccoli florets

2 cups white button mushrooms, sliced

1 EACH red, green, yellow, orange bell pepper, seeded and sliced into wedges

1/2 t. powdered ginger or 1 t. fresh grated ginger

1 T. minced fresh garlic

1 lb. boneless skinless chicken breast, cut into bite-sized pieces

2 t. soy sauce

1 t. fish sauce

1/2 t. red pepper flakes

garnish:  thinly sliced green onions, sesame seeds

Heat 1 T. sesame oil in a large wok or skillet over high heat.  Add vegetables and ginger and cook, stirring continuously, until vegetables begin to soften, 4 - 5 minutes.  Transfer to a bowl.

Heat the remaining tablespoon of sesame oil and add garlic and chicken to the wok.  Cook, stirring continuously, until chicken is cooked through.  Add soy sauce, fish sauce, and red pepper flakes and cooking an additional 2 - 3 minutes.

Lower heat to low and add the vegetables back to the wok and combine with the chicken.

Doesn't that look delicious and inviting?  Spoon into bowls and top with green onions, sesame seeds, and offer additional sesame oil, soy sauce, and/or fish sauce to drizzle over the top of the chicken and vegetables.

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