2 tablespoons olive oil
2 tablespoons margarine
1/2 red onion, sliced
2 cloves garlic, chopped
1 pound boneless, skinless chicken breast, cut into strips, and seasoned with salt and freshly ground black pepper, to taste
2 tablespoons reduced-sodium soy sauce
1/2 cup rice wine vinegar
2 carrots, peeled and sliced very thin
2 cups broccoli flowerets
2 cups cauliflower flowerets
1-1/2 cups chopped red cabbage
1/2 red bell pepper, seeded, ribs removed, and sliced very thin
1 stalk celery, chopped very thin
1 cup snow peas
1/2 cup bean sprouts
1/2 tablespoon sesame seeds
In a large skillet or wok, heat the olive oil and margarine over high heat. Add the onion and garlic and sauté for 1 minute.
Add the chicken strips and sauté for 5 minutes. Stir constantly. Stir in the soy sauce and vinegar.
Add the carrots, broccoli, and cauliflower and sauté for 2 minutes more. Add the cabbage, red bell pepper, celery, snow peas, and bean sprouts and sauté for 3 minutes. Add the sesame seeds.
Serve immediately with brown rice.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 Servings