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Chicken-Sesame Stir-Fry*

4 large skinned, boned chicken thighs (about 1 1/4 lb), visible fat cut off, meat cut in 1 1/4-in. pieces
2 Tbsp cornstarch

1/2 cup each reduced-sodium soy sauce and fat-free chicken broth
1 Tbsp cornstarch
1 Tbsp each minced garlic and fresh ginger
2 tsp dark Oriental sesame oil

1 Tbsp sesame seeds
2 tsp oil, preferably canola
1 1/2 lb bok choy, stalks separated and cut crosswise in 1-in. pieces (if using baby bok choy, separate stalks and use whole)
1 red bell pepper, cut in narrow strips
1 can (14 oz) baby corn, ears cut in half if large
1/4 cup sliced scallions

Put chicken and cornstarch in a plastic food bag, close bag and shake until chicken is evenly coated.

Measure soy sauce, broth and 1/4 cup water in a glass measuring cup. Add remaining Sauce ingredients.

Stir sesame seeds in a large nonstick skillet over medium-high heat 1 to 2 minutes until lightly toasted. Remove; set aside.

Heat oil in same skillet. Add chicken and stir-fry over medium-high heat 3 minutes or until cooked through and lightly browned. Remove to a serving bowl.

Add bok choy and pepper strips to skillet. Stir-fry 2 to 3 minutes until vegetables are crisp-tender.

Stir sauce to mix well. Add to skillet with baby corn. Boil 1 to 2 minutes until slightly thickened. Stir in chicken, then pour into serving bowl. Sprinkle with sesame seeds and scallions. Serve over rice.

Serves 6. Per serving: 213 cal, 23 g pro, 12 g car, 3 g fiber, 8 g fat (1 g saturated fat), 79 mg chol, 1,018 mg sod

Woman's Day 2/1/06