Recipe - Orange-Sesame Chicken And Vegetable Stir-Fry

2 teaspoon Sesame seeds
2 lg Boneless skinless chicken
breast halves; cut in
chunks
1 tablespoon Cornstarch
2 One half teaspoon Vegetable oil
1 pound Bunch bok choy; stalks and,
leaves cut in half
lengthwise, then in pieces,
crosswise,, leaves & stalks
separated
2 small Bell peppers; cut in strips
1/3 cup Bottled stirfry sauce
1/3 cup Orange juice
1/3 cup Water
1 teaspoon 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 stirfry 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 crisptender.

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, 11197

Posted to MCRecipe Digest V1 #1010 by Roberta Banghart
bobbi744@sojourn.com on Jan 14, 1998