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Ingredients
1⅕ pounds skinless chicken breast, cut into small strips
1 red bell pepper, cut into strips
3 green onions, cut diagonally
¾ cup Swanson Chicken Broth - gluten free
1 tablespoon Clabber Girl Cornstarch - gluten free
1 tablespoon San J Tamari Soy Sauce - gluten free
3 tablespoons Marukan rice vinegar - gluten free
¼ cup sugar
¼ cup Heinz ketchup - gluten free
½ teaspoon salt
1 teaspoon sesame oil
toasted sesame seeds for garnish
3 tablespoons peanut oil
½ teaspoon kosher salt
Instructions
- Lightly season the chicken with salt.
- In a small bowl combine the broth, cornstarch, ketchup, soy sauce, rice vinegar, sugar, salt the sesame oil. Stir until well blended.
- Heat 1 tablespoon peanut oil in a wok or cast iron skillet over medium heat. Add the chicken, slowly stir until opaque about 1 minute.
- Transfer to a plate; clean the wok then add 2 tablespoon peanut oil, add the garlic and ginger. Stir fry for 30 seconds the add the vegetables, stir fry until tender.
- Add the chicken and the sauce mixture. Cook until sauce thickens about 2 to 3 minutes.
- Sprinkle sesame seeds and garnish with green onions.
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