| 1. |
Make the brown rice according to directions. Chop all vegetables and chop the chicken into 1" cubes |
| 2. |
In a small bowl or cup, mix the sherry, soy sauce, and some water (as desired). Add the cornstarch and mix well. Set aside. |
| 3. |
Heat a tablespoon of olive oil in a hot wok or pan and cook the chicken with salt and pepper. Remove chicken and set aside. |
| 4. |
In the same pan, heat the other tablespoon of olive oil and cook the onion, then the garlic and ginger, and then add in all the vegetables, stirring often. |
| 5. |
When vegetables are tender-crisp, reduce heat and add back chicken and add in sauce. |
| 6. |
Cook until sauce thickens and coats all vegetables and chicken (just a few minutes). |
| 7. |
After cooking, but before serving, drizzle with sesame seed oil if desired. Serve over rice. |
| 8. |
Note: dish can be made more low-fat by removing some of the oils. You can also try adding nuts or other vegetables. |
