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.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.