YIELD Makes 4 servings
|1/2||pound chicken tenders, cut into thin strips|
|1/2||cup stir-fry sauce, divided|
|3||tablespoons vegetable oil, divided|
|1||medium onion, thinly sliced|
|1||clove garlic, minced|
|2||carrots, cut diagonally into thin slices|
|1||stalk celery, cut diagonally into thin slices|
|1||tablespoon sesame seeds, toasted|
|1/2||teaspoon five-spice powder|
|1/4||teaspoon dark sesame oil|
|2||cups hot cooked white rice|
- Toss chicken with 2 tablespoons stir-fry sauce in small bowl. Heat 1 tablespoon vegetable oil in large skillet or hot wok over medium-high heat. Add chicken and stir-fry 2 minutes; remove and set aside.
- Heat remaining 2 tablespoons vegetable oil in same skillet. Add onion; stir-fry 2 minutes. Add garlic, carrots and celery; stir-fry 2 minutes.
- Add remaining stir-fry sauce, chicken mixture, sesame seeds and five-spice powder to pan. Cook and stir until chicken and vegetables are coated with sauce. Remove from heat; stir in sesame oil. Serve with rice.
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