2/3 cups of water
2 Tbs of peeled and sliced ginger
2 Tbs of lemon slices
2 Tbs of low sodium Tamari sauce
2 Tbs of seasoned rice vineger
4 tsps of fresh lemon juice
2 tsp of wasabi sauce
For the stir fry
4 tsp of canola oil
1 pound of boneless, skinless chicken breast, cut into 1 inch strips
1-1/2 cups of peeled and sliced carrots
3/4 cups of broccoli florets
1 Cup Julienne Red Pepper
2 Cups Yellow Squash
1-1/2 Cups Snow Peas
1 Cup Shiitake Mushrooms
2 Cups Bok Choy Chopped
2 Cups White Basmati Rice
4 Tsp Sesame Seeds
2 Scallions Cut on Bias
Combine all ingredients for sauce in sauce pan. Boil. Reduce to 1/2 Cup.
Heat Wok to medium heat and add conola oil.
When oil is hot saute chicken and cook for 1-2 minutes (Until cooked through).
Remove chicken from Wok and add carrots.
stir fry until tender (about 1 minute)
add Broccli, bell peppers and yellow squash.
Saute until tender but crisp.
Add snow peas, mushrooms, and Bok Choy.
Add sauce, chicken and Stir fry until chicken and vegtables are coated.
Serve 1-1/2 cups stir fry over 1/2 cup of cooked rice
Sprikle with 1 tsp of sesame seeds and garnish with scallions