Golden Chicken Stir-Fry

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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