3/4 cup thinly sliced red bell pepper (about 1 medium)
3/4 cup thinly sliced yellow bell pepper (about 1 medium)
6 ounces fresh snow pea pods
4 (6-ounce) skinless, boneless chicken breast halves, cut into thin strips
1 garlic clove, minced
1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons dry sherry
1 teaspoon grated peeled fresh ginger
1/4 cup sesame seeds, toasted
3 cups hot cooked long-grain rice
How to Make It
Coat a large nonstick skillet with cooking spray. Add 1 teaspoon oil; place over medium-high heat until hot. Add peppers; stir-fry 2 minutes. Add snow peas; stir-fry 2 minutes. Remove from pan; keep warm.
Add remaining oil to pan. Add chicken and garlic; stir-fry 4 minutes or until chicken is lightly browned. Remove from pan.
Combine broth and next 4 ingredients; stir well. Add chicken, broth mixture, and sesame seeds to pan; cook 3 minutes or until mixture is thickened and bubbly, stirring frequently. Stir in vegetable mixture. To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture.