Ingredients
1 tablespoon cornstarch3/4 cup chicken broth2 tablespoons sesame seeds2 tablespoons maple syrup4 teaspoons soy sauce1/2 teaspoon ground ginger1/4 teaspoon pepper1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes2 tablespoons olive oil, divided1 cup chopped green pepper1/2 cup chopped onionHot cooked rice
Preparation
In a small bowl, combine the first seven ingredients until blended; set aside.
In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove and keep warm.
Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.
