Tuesday, July 2, 2013

Sesame Chicken Stir Fry

When I make this stir fry I think of our friends' garden.

We love spending time with our friends "Farmer Justin" and Katie and their kiddos! Z especially enjoys going to their farm. There are tractors and a four-wheeler, and strawberries you can eat right out of the garden, and goats, and rows of corn to harvest!

A couple years ago they sent us home with some fresh veggies from their garden, so I decided to throw all the veggies into a sesame chicken stir fry. It turned out very tasty. The few pictures I have are pitiful, so hopefully I'll remember to take better ones next time I make it! Lack of pictures won't stop me from sharing this recipe, though. We love this stuff. Use fresh veggies and herbs whenever possible!

1 lb boneless, skinless chicken breast, cut into one-inch pieces
3 c uncooked brown Minute Rice, cooked
olive oil
1 1/2 c string beans OR sliced green peppers
3 c chopped carrots
1/2 c chopped onion
1 1/2 c broccoli, chopped
1 1/2 c frozen peas
4 big garlic cloves, minced
1 tsp ground ginger
2 tbsp fresh thyme, chopped
1 tsp summer savory
1 tsp salt
1/4 c sesame oil
1 1/2 c spinach leaves

In a large wok, stir fry the chicken in a little olive oil over medium heat, until no longer pink in the middle. Remove chicken from the wok and set aside in a covered container. Add a little more olive oil to the wok, and stir fry the string beans, carrots, onion, broccoli, and peas over medium heat until tendercrisp. Stir in the chicken, garlic, all the seasonings, and the sesame oil. Cover to heat through. Add the spinach and stir fry another 3-5 minutes. Serve over cooked brown rice.

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