Chicken or Pork Stir-Fry

Serve 6, prep 10 min, cook 20 min

* 6 boneless skinless chicken breasts or pork cutlets, sliced
* favorite oil or Pam spray
* stir-fry sauce
* frozen stir-fry veggies of choice, thawed
* 1-2 tbsp sesame seeds

1. Sprinkle skillet with oil or spray with Pam. Heat to high.
2. Add chopped meat, sear and cook through.
3. Pour stir-fry sauce over, reduce heat and cook until sauce thickens. Prepare rice.
4. Stir in thawed veggies, continue cooking just until hot throughout.
5. Sprinkle with sesame seeds and serve over rice.

I love love love sesame seeds so I buy them pre-toasted in a large jar in the Asian foods section of the grocery store, however you can use plain or toast the seeds yourself. To toast the sesame seeds sprinkle in a dry pan over medium to high heat and stir continuously until browned. Serve stir fry over rice, whatever your preference. My favorite is short grain white rice, often called glutinous or sticky rice. I really like the texture and it is easier to eat with chopsticks-we take our stir fry seriously here in the Chaos household. I buy it in containers labeled “sushi rice.”
Stir-Fry Sauce
serves 6, makes 1 cup

* 1/4 cup honey
* 1/4 cup soy sauce
* 1/2 cup water
* 1 tsp ground ginger
* 1 tsp ground garlic
* 1/4-1/2 tsp red pepper flakes
* 1 tbsp cornstarch

1. Mix together until cornstarch dissolves, pour into skillet and cook until thickened. Add more water as necessary to thin.

This sauce is really not as sweet as the amount of honey would make you think. It has a subtle, pleasant sweetness and the red pepper flakes give it a nice flavor and heat.

Credit: chaos in the kitchen » Blog Archive » Fast Food: Stir Fry