1 1/2lbboneless skinless chicken breast *cut into strips
4tbspsesame oil2 tbsp for chicken, rest divided between veggies
3tbspSan-J Organic Tamari Soy Sauce
1tbsporange zest *from 2 med oranges
4lg garlic cloves *crushed or minced
1/2tspground ginger *about 2 tbsp fresh ginger
2 1/2tbspcornstarch *or arrowroot
Prepare all veggies.
Thoroughly mix together all ingredients for sauce.
Heat a wok or large frying pan over highest heat until just smoking. Add 1 tbsp sesame oil & tilt pan to cover oil over bottom. Add onions and stir fry for approximately 2-3 mins or until onions just begin to swear. Add shiitake mushrooms. Continue stir frying for another 3 mins, or until mushrooms begin to soften. Add water chestnuts and stir fry for 1- 1 1/2 mins more. Place onions, mushroom & chestnuts in a separate large bowl and return wok to heat.
Let wok return to just smoking state over highest heat. Add 1 tbsp sesame oil & tilt pan to cover oil over bottom. Add snow peas and stir fry for 2 mins. Add bell pepper and continue stir frying for another 2 mins. Add to bowl with onions and mushrooms.
Return wok to highest heat let come to almost smoking point. Add 2 tbsp oil and sliced chicken. Stir fry until chicken is cooked through, approximately 5 1/2 mins. Add chicken to cooked veggie bowl.
Return wok to highest heat. Give sauce a quick stir and add to wok stirring sauce frequently. Cook sauce until thick, approximately 2 mins. Turn off heat and add chicken and veggies to pan with sauce. Stir well making sure sauce thoroughly covers str fir. Serve immediately with rice, quinoa or on its own.
*Please use as many organic ingredients as possible.*