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Chicken >> Sesame Chicken Stir-fry
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Chicken >> Sesame Chicken Stir-fry


½ Cup All-purpose Flour 1 Teaspoon Salt ½ Teaspoon Pepper 1/3 Cup Sesame Seeds 6 Boneless, Skinless Chicken Breasts, Cut Into Thin Strips 1/3 Cup Sesame Oil, Divided 2 Pounds Fresh Asparagus Spears, Trimmed And Cut Into 3-inch Pieces 2 Large Portobello Mushroom Caps, Sliced 2 Bunches Green Onions, Diced 1 Red Bell Pepper, Cut Into Thin Strips 2 Garlic Cloves, Minced ½ Cup Soy Sauce 1/3 Cup Rice Wine Vinegar 2 Teaspoons Cornstarch ¼ Teaspoon Dried Crushed Red Pepper Hot Cooked Rice Or Pasta
Stir Together First 4 Ingredients.
Dredge Chicken In Mixture.
Cook Half Of Chicken Breasts In 2 Tablespoons Hot Oil Over Medium-high Heat In A Flat Bottom Wok 5 To 6 Minutes Or Until Chicken Is Done.
Remove From Pan, And Repeat Procedure With 2 Tablespoons Oil And Remaining Chicken.
Sauté Asparagus Pieces And Next 4 Ingredients In Remaining Hot Oil In Pan Over Medium-high Heat 2 To 3 Minutes Or Until Crisp-tender.
Stir Together Soy Sauce And Next 3 Ingredients Until Smooth.
Add To Vegetable Mixture.
Bring To A Boil, And Cook, Stirring Constantly, 1 Minute.
Stir In Chicken.
Serve Immediately Over Hot Cooked Rice.

Makes 6 Servings You can serve with your family and friends.
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