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If you’re looking for something authentically Chinese that doesn’t require much work, this dish is it.
2 to 2 and 1/2 pounds chicken cutlets, cut into strips
6 tablespoons Gefen Canola Oil (for frying), divided
1 box fresh mushrooms, sliced (about 210 grams/7 and 1/2 ounces)
2 onions
1 red pepper, cut into strips
1 bunch scallions, coarsely chopped
1 green chili pepper
1 carrot, peeled and julienned
1 zucchini, cut into strips
1/4 cabbage head, thinly sliced
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Telma Sweet Chili Sauce
pinch of black pepper
pinch of salt
1 flat tablespoon Haddar Brown Sugar
3 tablespoons Gefen Sesame Seeds
In a large pan heat three tablespoons oil and fry the chicken until golden. When ready, remove from the pan.
In the same pan heat another three tablespoons oil.
Fry the onions until golden, and then add the rest of the vegetables.
Sauté for about two minutes. Keep an eye on the vegetables; they should remain crispy and not get soft.
Add the chicken back into the pan and add the sauce ingredients.
Cook for four minutes.
Toss on the sesame seeds and mix.
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