Sesame-Ginger Chicken with Vegetables & Stir Fry Sauce

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Sesame-Ginger Chicken

with Vegetables & Stir Fry Sauce

(Reprinted courtesy of The Ram Nut Diet™, by Leonard J. Ram, M.D.)

1 tablespoon toasted sesame seeds*

4 (3-4 oz.) boneless, skinless chicken breast, cut into pieces

1 teaspoon olive oil

2 tablespoons light Teriyaki sauce

1 teaspoon ground ginger

2 green onions (sliced)

1/2 cup edible pea pods/snow peas

1/4 cup water chestnuts (canned & sliced)

1/2 cup carrots (grated or diced)

Cut up the chicken into bite size pieces. Heat the oil in a large skillet or wok. Saute the chicken pieces on medium-high heat until brown, (about 10 minutes). While chicken is browning, mix the Teriyaki sauce, ginger and sesame seeds together. Set aside. Turn heat to medium-low, and add the pea pods, water chestnuts and carrots to the chicken and stir fry (about 5 minutes). Add the Teriyaki mixture, stir well and simmer about another 5 minutes. Add the green onion on top and serve.

*To toast sesame seeds: bake uncovered in a shallow pan at 350˚^. F for 10 minutes, or until golden brown.

Makes 4 servings

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Almond Zucchini Sauté Apple-Raisin Pork Loaf Apple Walnut Pork Chops Baked Walnut Apple Breakfast Quiche California Style Salad Caribbean Fajitas Chilled Guacamole Soup Creamed Vegetable Beef Soup Couscous Salad Greek Scramble Green Beans with Cashews Hearty Bean Soup Hearty Beef Barley Soup Italian Scramble Lemon Pudding Cake	Mediterranean Pasta New England Clam Chowder Old Fashioned Lemonade Orange Soufflé Peanut Shrimp & Veggie Stir Fry Pecan Spinach Salad Pizza On The Barbie Poached Salmon w/Green Sauce Pumpkin Seed Crusted Halibut Ricotta Pumpkin Cheesecake Sancocho de Pollo Sesame-Ginger Chicken Summer Strawberry Soup Sweet Potato Casserole Vegetable Scramble Yummy Minestrone Soup

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