(Yield: 4 servings)
1 boneless, skinless chicken breast half
1 teaspoon Kikkoman Stir-Fry Sauce
3 tablespoons vegetable oil, divided
1 medium onion, thinly sliced
1 large clove garlic, slivered
2 carrots, julienned
1 stalk celery, cut diagonally into thin slices
1/4 cup Kikkoman Stir-Fry Sauce
1 tablespoon sesame seed, toasted
1/2 teaspoon Oriental sesame oil
- Cut chicken into thin narrow strips. Combine with 1 teaspoon stir-fry sauce.
- Heat 1 Tbsp. oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 2 minutes; remove.
- Heat remaining 2 Tbsp. oil in same pan. Add onion and garlic; stir-fry 2 minutes. Add carrots and celery; stir-fry 2 minutes longer.
- Combine 1/4-cup stir-fry sauce with 1 Tbsp. water; add to pan with chicken and sesame seed. Cook, stirring, until chicken and vegetables are coated with sauce. Remove from heat; stir in sesame oil.
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