Sesame Chicken

 

1 1/4

cups water

1/8

teaspoon salt

1

cup uncooked instant brown rice

2/3

cup water

3

tablespoons reduced-sodium soy sauce

2

teaspoons lemon juice

1

tablespoon cornstarch

1

teaspoon toasted sesame oil

2

teaspoons canola or olive oil

1

package (14 oz) uncooked chicken breast tenders (not breaded), pieces cut in half

1

bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained

1

tablespoon sesame seed

• 1 In 2-quart saucepan, heat 1 1/4 cups water and the salt to boiling over high heat. Stir in rice. Reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.
• 2 Meanwhile, in small bowl, stir 2/3 cup water, the soy sauce, lemon juice, cornstarch and sesame oil; set aside.
• 3 Heat nonstick wok or 12-inch skillet over medium-high heat. Add canola oil; rotate wok to coat side. Add chicken; stir-fry 2 to 3 minutes. Add stir-fry vegetables; stir-fry 3 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
• 4 Stir soy sauce mixture into chicken mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with rice.