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Meat
Easy
45 Minutes
Diets 
A simple and successful supper. For a heartier option, cook some spaghetti or egg noodles and stir in a bit to complement the dish.
1 tablespoon sunflower oil
3 tablespoons Gefen Sesame Oil, divided
1 onion, diced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
1 orange pepper, thinly sliced
1 carrot, thinly sliced
1 zucchini, peeled and thinly sliced
3–4 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 pounds (910 grams) boneless chicken cutlets, cut into 1-inch (2 and 1/2-centimeter) strips
Heat a sauté pan over medium heat and add sunflower oil and one tablespoon sesame oil. Once heated, add the onion and sauté for five minutes, until golden.
Add the sliced vegetables and cook for a few minutes, stirring occasionally, until they’re tender yet still slightly firm. Transfer the vegetables to a large bowl.
In the same pan, add the remaining sesame oil and soy sauce. Sauté chicken until fully cooked and no longer pink. Return the vegetables to the pan, stir to combine, and cook for a few more minutes to bring everything together.
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