1-2 teaspoons sesame-chili oil
1 ½ pounds chicken, sliced thinly
2 cups carrots, sliced
1 cup snow peas
water chestnuts, bamboo shoots, other vegetables as desired
For the sauce:
2 tablespoons gluten-free soy sauce
½ cup COLD water
2-3 cloves minced garlic
¼ teaspoon ginger, or more to taste
½ cup brown sugar
2 tablespoons cornstarch
Sesame seeds for garnish
Heat oil in large skillet. Add chicken and cook, stirring, over medium heat until liquid has evaporated. Add carrots, stir for a few minutes until carrots soften. Turn heat down to medium low.
While chicken is cooking, mix sauce ingredients together in a small bowl. Stir until cornstarch is fully dissolved. Pour over contents of skillet. Add other vegetables to skillet and continue to cook until sauce is desired thickness, stirring to distribute sauce. Serve over rice and garnish with sesame seeds.
Laura
