1/4 cup soy sauce
1 Thai or serrano chile, halved lengthwise, seeded and thinly sliced
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon McCormick® Gourmet Collection Orange Peel
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon sesame oil
1 medium onion, diced
1 large carrot, thinly sliced on the diagonal
1 cup broccoli florets
1/2 cup snow peas, trimmed
3 peaches, halved, pitted and sliced
1 tablespoon flour
1 tablespoon sliced green onions
1 tablespoon coarsely chopped fresh cilantro
1/2 teaspoon McCormick® Gourmet Collection Cilantro Leaves
1 tablespoon McCormick® Gourmet Collection Sesame Seed, Black
1 tablespoon McCormick® Gourmet Collection Sesame Seed, Toasted
1. Mix soy sauce, chile, garlic, fresh ginger, orange peel, ground ginger and in glass bowl. Add chicken; toss to coat well. Cover. Refrigerate 1 hour or longer for extra flavor.
2. Heat sesame oil in wok or large skillet on high heat. Add onion; stir fry 1 minute. Add chicken and marinade; stir fry until chicken begins to brown. Add carrot and broccoli. Reduce heat to medium-high. Cover. Cook 3 to 4 minutes or until carrots are tender. Add snow peas and peaches with juices; stir fry 2 to 3 minutes.
3. Stir 3 to 4 tablespoons of the pan liquid into flour, mixing until completely smooth. Add flour mixture to pan, moving vegetables to side with a spatula. Cook and stir sauce until thickened. Add green onions, fresh cilantro and cilantro leaves; stir fry 30 seconds. Sprinkle with sesame seeds just before serving.
Test Kitchen Tip: To prepare recipe ahead, peel and slice veggies and wrap them tightly in plastic. Marinate the chicken. Store veggies and chicken in the refrigerator.
This recipe was adapted from Cat Cora's cookbook, Cooking from the Hip, for the McCormick® Gourmet Collection.