Sesame Chicken Stir Fry and Jasmine Rice

This is such an easy meal!  Let me just say to start with!  The other thing is that it TASTES awesome and it is fast, VERY healthy and leaves you going, "hmm when should we have this for dinner again?".

It is a great meal for a small group of people or a large group because you can add or subtract amounts of the ingredients from it simply to add or subtract portions without having to worry about the seasoning being to powerful.

The main thing to remember with this meal, however, is that while the stir fry is fast, rice is NOT!  So always start the rice before you start making the stir fry!  Otherwise one will be very ready and warm while the other is still cooking away.

Also just to let you know this evening I wasn't feeling particularly great so Joe cooked most of this and did a GREAT job!  Yay for husbands cooking!  (o:

Shopping List:
1) Chicken Tenderloins (about 1/2 a pound is fine)

2) Sugar Snap Peas(about 2 big handfuls for 4 people, more if you REALLY like them)

3) 1 Large Red Pepper

4) Jasmine Rice (to make this easy I am using boil in a bag 10 minute rice)

5) Chicken Broth

6) Soy Sauce

7) Rice Vinegar

8) Sesame Seeds

9) Garlic

10) Cilantro

11) Peanut Oil

12) Sesame Oil
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To Begin:

Start by setting a pan with water on the stove for your rice.

Then next, clean off your sugar peas and red pepper.  Cut up your red pepper into slices.  Set both to the side.

Take out your chicken tenderloins and cut into bite sized pieces.  Season with salt and pepper.  Then pour sesame seeds over them.  The amount of sesame seeds you use is totally based on how coated you like them.  I like them coated pretty completely!

Place a wok or high walled pan on the stove.  Place in it about 1-2 tablespoons peanut oil (or just use olive oil or spray if you don't have any) and a spoonful of minced garlic.  Set to medium high heat.  Once pan is hot place chicken into the pan.  Let cook and brown (about 5 minutes).

(oh AROUND NOW, your water will be boiling!  Add rice!)

When it is finished, remove the chicken from the pan still leaving the pan on and over the heat.  Into the chicken juices add your sugar peas and red pepper.  Let cook for about 2 minutes.  Just to soften.

Then re-add the chicken to the pan along with 2/3 cup chicken broth, 1 tablespoon rice vinegar and sesame oil and 2 tablespoons soy sauce.

Bring to a simmer and then set on low for 5 minutes.

While is it simmering chop up cilantro and remove rice from bag once it's 10 minutes are up.

Mix cilantro into the pan with everything.

Plate and Enjoy!