Title: Orange-Sesame Chicken and Vegetable Stir-Fry
Categories: Stir-fry, Cabbage, Chicken, Main dishes, Peppers
Yield: 4 Servings

2 ts Sesame seeds
2 lg Boneless skinless chicken
-breast halves; cut in
-chunks
1 tb Cornstarch
2 1/2 ts Vegetable oil
1 lb Bunch bok choy; stalks and,
-leaves cut in half
-lengthwise, then in pieces,
-crosswise,, leaves & stalks
-separated
2 sm Bell peppers; cut in strips
1/3 c Bottled stir-fry sauce
1/3 c Orange juice
1/3 c Water
1 ts Orange peel

Toast the sesame seeds in large nonstick skillet over Medium heat. Set
aside. Put chicken and cornstarch in ziptop bag. Seal; shake to coat. Heat
2 tsp. oil in same skillet. Add chicken and stir-fry 5 minutes until opaque
in center. Remove to serving plate.

Heat remaining oil in skillet. Add bok choy staks and peppers. Stir fry 5
minutes until almost crisp-tender.

Add bok choy leaves, stir fry 2 minutes. mix remaining ingredients. Stir
into skillet. Add chicken; stir until simmering. Place on serving plate;
sprinkle with sesame seeds.

Serves 4

Per serving: 191 calories, 5 grams fat, 49 mg. cholesterol, 605 mg. sodium

Exchanges: 2/3 other car, 1 vegetable, 3 very lean meat, 1 fat.

Recipe by: Woman's Day magazine, 11-1-97

Posted to MC-Recipe Digest V1 #1010 by Roberta Banghart
on Jan 14, 1998