Stir Fry

Red Pepper & Sesame Chicken Stir Fry

2 Chicken Breasts (Cubed and Sautéed)

2 Cups Chicken Broth

1 tbs finely chopped garlic

1 tbs butter

1/2 tsp cayenne pepper

1/4 of an Onion (sliced thin)

2 tbs sesame oil

1 Red Pepper (sliced julienne)

1 Can sliced water chestnuts

8 oz sliced mushrooms

ground black pepper to taste

2 tbs soy sauce

1/2 tbs cornstarch (mix these two together and set aside)

Bring chicken broth, garlic, butter and cayenne pepper to a boil. Add red peppers and onions. Boil for about 10-15 minutes. Add water chestnuts and boil for another 5 minutes. Then add mushrooms and chicken. Reduce heat. Mix together the soy sauce and cornstarch well. Add to the wok stirring frequently. Let simmer for a few more minutes until the sauce thickens up. 

Serve over Quinoa or White Rice.