Chicken & Bok Choy Stir Fry

Ingredients

• 8 o.z. chicken tenderloins
• (Tenders), white tendon cut out
• and tenderloins cut in hals cross
• 1/3 Cup bottled Stir-Fry sauce
• 1 1/2 tsp minced fresh garlic
• 1 1/4 tsp curshed hot red pepper
• 1 lb bok choy, preferably small,
• separated into stalks and washed
• 1 lge yellow or red bell pepper
• 1 bunch lge scallions
• 3 ripe plum tomatoes
• 1 tsp sesame seeds
• 2 tbsp vegetable oil
• Rice

Directions

• In a medium-size bowl, toss the chicken with 1 tbsp of the stir-fry
• sauce, the garlic, and red pepper flakes until evenly coated. Let
• marinate at room temperature while preparing the vegetables.
• Cut the bok choy crosswise into 1" pieces. Halve the bell pepper,
• remove seeds and white ribs, then cut lengthwise into 1/2" thick
• strips and halve the strips. Cut the scallilons into 1" lengths.
• Cut the tomatoes into small chunks.
• In a wok or large, deep skillet, cook the sesame seeds over medium
• high heat, stirring constantly, for 1 to 2 minutes, or until lightly
• toasted. Remove to a paper towel.
• In the same wok or skillet, heat the oil over medium high heat until
• very hot and rippling but not smoking. Add the chicken and stir-fry
• for about 1 1/2 minutes, or until lightly browned(insides witll still
• be pink) Remove to a plate with a slotted sppon.
• Add the bell pepper and stir-fry for 1 minute. Add the bok choy and
• stir-fry for about 3 minutes, or until the vegetables are crisp-
• tender.
• Add the scallions, tomato, remaining stir-fry sauce, and chicken.
• Stir-fry for about 2 minutes, or until the chicken is just cooked
• through.
• Sprinkle with the sesame seeds and serve right away over rice.