Ginger-sesame-chicken stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (1.61-ounce) brown gravy mix 1 3/4 cups water, divided |
| 1 | tablespoon | Honey |
| 4 | Skinned and boned chicken breast halves, cut into strips | |
| 2 | tablespoons | Vegetable oil, divided |
| 2 | Garlic cloves, pressed | |
| 2 | teaspoons | Grated fresh ginger |
| 2 | Green onions, cut into thin strips | |
| 2 | Celery stalks, cut into thin strips | |
| 2 | Carrots, cut into thin strips | |
| 1 | cup | Sliced fresh mushrooms |
| 1 | pack | (6-ounce) frozen snow pea pods, thawed (optional) |
| ¼ | cup | Dry sherry or chicken broth |
| 12 | ounces | Penne pasta, cooked |
| 2 | tablespoons | Sesame seeds, toasted |
Directions
Whisk together gravy mix, ½ cup water, and honey until smooth; set aside. Stir-fry chicken strips in 1 tablespoon hot oil in a large skillet 3 to 5 minutes or until done. Remove from skillet, and keep warm. Stir-fry garlic and ginger in remaining 1 tablespoon oil in skillet 1 minute. Add green onions, celery, and carrot, and stir-fry 2 minutes. Add mushrooms, and stir-fry 2 minutes or until vegetables are crisp-tender. Stir in chicken. Pour remaining 1-¼ cups water and sherry over chicken mixture. Bring to a boil, stirring often. Add gravy mixture; cook, stirring constantly, until mixture boils and thickens. Serve over pasta, and sprinkle with sesame seeds.