Sesame Stir Fry
6 servings

2 cups rice
4 cups water
1/4 cup soy sauce
1/4 cups teriaki sauce
1/4 cup water
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 teaspoon hot chili sauce
2 tablespoons oil
2 chicken breasts, sliced thin
2 teaspoons sesame seeds
1 bag frozen oriental style mixed veggies
1 bag frozen sugar snap peas
1 tablespoon corn starch
2 tablespoons water

Bring water to a boil. Add rice; reduce heat and simmer for 20 minutes. Meanwhile, combine soy sauce, teriaki sauce, water, rice vinegar, sesame oil and hot chili sauce. Set aside. Brown chicken in oil. Add sesame seeds and let brown just a bit. Not long, the seeds will start to jump out of the pan! Add frozen veggies; cook and stir over medium heat for about 3 minutes. Combine cornstarch and water. Add soy sauce mixture to pan and bring to a boil over high heat. Pour cornstarch mixture into pan. Cook and stir until sauce thickens. Turn heat to low and continue to cook until chicken is done and veggies are tender. Serve over rice and enjoy!

This was my first try at preparing stir fry without depending on a packaged seasoning mix or prepared stir fry sauce...and it was delicious! My husband thought that the homemade version was much better! The whole family loved it. It was just spicy enough to have some kick, and you can serve extra hot chili sauce at the table for those that enjoy a little more fire. Yummy! And, a tip from my daughter - she says that it tastes better when you use your chopsticks! ;-)