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2 tablespoon Vegetable Oil
1 pound Chicken Breasts, Cubed
1 tablespoon Ginger, Fresh Chopped
1 Onion, Sliced
1 Green Pepper, Diced
8 ounce Broccoli, Cut Up
2 stick Celery, Sliced
4 ounce Snow Peas
Seasoning
½ cup Chicken Stock
2 tablespoon Soy Sauce
1 tablespoon Mirin
1 tablespoon Cornstarch
4 tablespoon Water
1 tablespoon Sesame Seeds, Toasted
Heat the oil in a wok. Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens. Stir in the onion and cook a few mins. Add the remaining vegetables and cook a few mins longer. Season with salt and pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid comes to a boil. Cook2 mins. Reduce the heat and cook gently for 2 to 3 mins. Combinecornstarch with the water and stir until smooth. Increase the heat. Mix the vegetables and cook until just thickened. Sprinkle with sesame seeds.
1 pound Chicken Breasts, Cubed
1 tablespoon Ginger, Fresh Chopped
1 Onion, Sliced
1 Green Pepper, Diced
8 ounce Broccoli, Cut Up
2 stick Celery, Sliced
4 ounce Snow Peas
Seasoning
½ cup Chicken Stock
2 tablespoon Soy Sauce
1 tablespoon Mirin
1 tablespoon Cornstarch
4 tablespoon Water
1 tablespoon Sesame Seeds, Toasted
Heat the oil in a wok. Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens. Stir in the onion and cook a few mins. Add the remaining vegetables and cook a few mins longer. Season with salt and pepper.
Add the stock, soy sauce and wine. Cover and cook until the liquid comes to a boil. Cook2 mins. Reduce the heat and cook gently for 2 to 3 mins. Combinecornstarch with the water and stir until smooth. Increase the heat. Mix the vegetables and cook until just thickened. Sprinkle with sesame seeds.