Thursday, August 13, 2009

Sesame Ginger Stir Fry

Here was dinner last night... yummy!!

white rice, cooked

1/2 cup vegetable broth
1 tbsp olive oil
1/2 tbsp fish oil
1/2 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon honey
1/2 teaspoon salt

2 cloves garlic, finely chopped
3 tablespoons ginger, grated
1/2 tsp crushed red pepper
1 chicken breast, cooked and chopped
1 bag Asian style vegetables (frozen - steam in bag)
1/2 seaweed wrap for sushi, cut into small pieces

In small bowl, combine vegetable broth, 1/2 tbsp of the olive oil, fish oil, soy sauce, cornstarch, honey, and salt; whisk until cornstarch dissolves.

Heat vegetable in microwave 1 minute less than package states.

In a skillet over medium-high heat 1 tbsp olive oil, garlic, ginger, and crushed red pepper for 1 minute. Add chicken breast until heated. Add vegetables. Add soy sauce mixture and stir-fry until sauce thickens slightly, 2 to 3 minutes. Add seaweed and mix in.


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