¼cuplow-sodium soy sauceuse Tamari for gluten free
½teaspoontoasted sesame oil
2teaspoonfresh gingerpeeled and grated
2teaspoonfresh garlicpeeled and minced
1¼ lbs(650g)boneless skinless chicken breastsdiced into ¾-inch cubes
2bell peppersdiced (red and green)
1teaspoontoasted sesame seeds
In a small bowl or jug, combine the sauce ingredients and give them a quick whisk. Set aside.
In a skillet over medium heat, heat the oil, and cook the chicken (I like to season it with freshly cracked black pepper) and cook for 5 minutes until golden and cooked through. Remove the chicken from the skillet, and set it aside.
Add more oil to the skillet, and saute the vegetables for 3-4 minutes until just softened. Make sure not to cook them for too long, as they'll be cooked for longer with the sauce.
Give the sauce a quick whisk, and add it to the skillet. Cook over low-medium heat for 2-3 minutes until it thickens. If it's thickened too much, add a splash of water to loosen it.
Add the chicken back in and stir to make sure that it's well coated in the sauce. Remove from the stove, and garnish with toasted sesame seeds and serve over steamy jasmine rice.
Try to cut the chicken into pieces that are the same size, this will ensure that they cook evenly.
When cooking the chicken in a cast iron skillet, add them to the skillet and let them cook for 1 minute without disturbing, this will give them a golden color.
Feel free to add more vegetables to the stir fry, you can also add water chestnuts, shredded cabbage, or even fresh herbs if you like.
If the sauce thickens too quickly, loosen it up with a splash of water. If it doesn't thicken to the desired consistency, add 1 teaspoon of cornstarch mixed with 1 teaspoon of water. Keep in mind that cornstarch must be cooked to 203°F/95°C before it starts thickening.
Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water until just warmed through.