Ginger-sesame-chicken stir-fry

6 Servings

Ingredients

Quantity Ingredient
1 pack (1.61-ounce) brown gravy mix 1 3/4 cups water, divided
1 tablespoon Honey
4 Skinned and boned chicken breast halves, cut into strips
2 tablespoons Vegetable oil, divided
2 Garlic cloves, pressed
2 teaspoons Grated fresh ginger
2 Green onions, cut into thin strips
2 Celery stalks, cut into thin strips
2 Carrots, cut into thin strips
1 cup Sliced fresh mushrooms
1 pack (6-ounce) frozen snow pea pods, thawed (optional)
¼ cup Dry sherry or chicken broth
12 ounces Penne pasta, cooked
2 tablespoons Sesame seeds, toasted

Directions

Whisk together gravy mix, ½ cup water, and honey until smooth; set aside. Stir-fry chicken strips in 1 tablespoon hot oil in a large skillet 3 to 5 minutes or until done. Remove from skillet, and keep warm. Stir-fry garlic and ginger in remaining 1 tablespoon oil in skillet 1 minute. Add green onions, celery, and carrot, and stir-fry 2 minutes. Add mushrooms, and stir-fry 2 minutes or until vegetables are crisp-tender. Stir in chicken. Pour remaining 1-¼ cups water and sherry over chicken mixture. Bring to a boil, stirring often. Add gravy mixture; cook, stirring constantly, until mixture boils and thickens. Serve over pasta, and sprinkle with sesame seeds.

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