1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 garlic cloves, minced
4 green onions, thinly sliced
1 tablespoon sesame seeds
Hot cooked rice
Description
In a small bowl, whisk the first 4 ingredients until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan.
In same pan, heat remaining 1 tablespoon oil over medium-high heat. Add red peppers; cook and stir until crisp-tender, 2-4 minutes. Add garlic; cook and stir 1 minute longer.
Whisk cornstarch mixture; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Sprinkle with green onions and sesame seeds. Serve with rice.
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