Chicken-Vegetable Stir-fry

Ingredients

  • 2 tablespoons dark sesame oil
  • 2 tablespoons dark sesame oil
  • Garnish: green onions
  • Garnish: green onions
  • 1 medium-size sweet onion
  • 1 medium-size sweet onion
  • 1 green bell pepper
  • + 23 more ingredients
    • 1 green bell pepper
    • 1 red bell pepper
    • 1 red bell pepper
    • 1 (10 1/2-ounce) can chicken broth, undiluted
    • 1 (10 1/2-ounce) can chicken broth, undiluted
    • 3 green onions
    • 2 tablespoons cornstarch
    • 1 tablespoon brown sugar
    • 1 tablespoon grated fresh ginger
    • 4 skinned and boned chicken breast halves
    • ¼ cup soy sauce
    • 1 to 2 tablespoons chili-garlic paste
    • Hot cooked rice
    • 3 carrots
    • 3 carrots
    • 3 green onions
    • 2 tablespoons cornstarch
    • 1 tablespoon brown sugar
    • 1 tablespoon grated fresh ginger
    • 4 skinned and boned chicken breast halves
    • ¼ cup soy sauce
    • 1 to 2 tablespoons chili-garlic paste
    • Hot cooked rice

Cut chicken into 1/4-inch-thick strips; cut onion in half, and cut halves into slices. Cut bell peppers into 1/4-inch-thick strips, and cut carrots and green onions diagonally into slices. Set aside. Whisk together broth and next 5 ingredients until smooth. Heat sesame oil in a wok or large skill...

View full recipe at My Recipes

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