Super fast & easy! I went a bit rougue with this recipe. I subbed a small eggplant for the green pepper & added celery & fresh mushrooms. I also used a shallot in place of green onions. I tripled the sauce (using only 2 tablespoons of cornstarch). To the sauce I added 2 teaspoons each of seame oil & miso paste. When sauteeing the veggies & chicken, I dusted them with a bit of flour to add some browning & crispiness. When it was done I garnished the dish with cilantro, sesame seeds & lime juice. I served it over brown rice with some broccoli. Hubby loved it! This will definitely go into our meal rotation. 🙂
