Enjoy dinner in less than 30 minutes by doing most of your preparation for this stir-fry the night before.
25m
PREP TIME
15m
COOK TIME
198
CALORIES
19
INGREDIENTS
Servings: 6
Ingredients
- 1/4 cup soy sauce
-
1
Thai chile, halved lengthwise, seeded and thinly sliced
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Substitutions available
- serrano chile
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon McCormick Gourmet™ Valencia Orange Peel
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 1 large carrot, thinly sliced on the diagonal
- 1 cup broccoli florets
- 1/2 cup snow peas, trimmed
- 3 peaches, halved, pitted and sliced
- 1 tablespoon flour
- 1 tablespoon sliced green onions
- 1 tablespoon coarsely chopped fresh cilantro
- 1/2 teaspoon McCormick Gourmet™ All Natural Cilantro
- 1 tablespoon black sesame seeds
- 1 tablespoon McCormick Gourmet™ Organic Sesame Seed, Toasted
INSTRUCTIONS
- 1 Mix soy sauce, chile, garlic, fresh ginger, orange peel, ground ginger and in glass bowl. Add chicken; toss to coat well. Cover. Refrigerate 1 hour or longer for extra flavor
- 2 Heat sesame oil in wok or large skillet on high heat. Add onion; stir fry 1 minute. Add chicken and marinade; stir fry until chicken begins to brown. Add carrot and broccoli. Reduce heat to medium-high. Cover. Cook 3 to 4 minutes or until carrots are tender. Add snow peas and peaches with juices; stir fry 2 to 3 minutes
- 3 Stir 3 to 4 tablespoons of the pan liquid into flour, mixing until completely smooth. Add flour mixture to pan, moving vegetables to side with a spatula. Cook and stir sauce until thickened. Add green onions, fresh cilantro and cilantro leaves; stir fry 30 seconds. Sprinkle with sesame seeds just before serving
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