Orange-sesame chicken and vegetable stir-fry

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Sesame seeds
2 larges Boneless skinless chicken breast halves; cut in chunks
1 tablespoon Cornstarch
2½ teaspoon Vegetable oil
1 pounds Bunch bok choy; stalks and, leaves cut in half lengthwise, then in pieces, crosswise,, leaves & stalks separated
2 smalls Bell peppers; cut in strips
⅓ cup Bottled stir-fry sauce
⅓ cup Orange juice
⅓ cup Water
1 teaspoon Orange peel

Directions

Toast the sesame seeds in large nonstick skillet over Medium heat. Set aside. Put chicken and cornstarch in ziptop bag. Seal; shake to coat. Heat 2 tsp. oil in same skillet. Add chicken and stir-fry 5 minutes until opaque in center. Remove to serving plate.

Heat remaining oil in skillet. Add bok choy staks and peppers. Stir fry 5 minutes until almost crisp-tender.

Add bok choy leaves, stir fry 2 minutes. mix remaining ingredients. Stir into skillet. Add chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds.

Serves 4

Per serving: 191 calories, 5 grams fat, 49 mg. cholesterol, 605 mg. sodium Exchanges: ⅔ other car, 1 vegetable, 3 very lean meat, 1 fat.

Recipe by: Woman's Day magazine, 11-1-97 Posted to MC-Recipe Digest V1 #1010 by Roberta Banghart <bobbi744@...> on Jan 14, 1998

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