Servings: Serves 6
For marinade: In a medium glass or ceramic bowl, combine all the ingredients for the marinade. Add the chicken and let sit at room temperature for at least 15 minutes and up to an hour.
For stir-fry: Heat a wok or large skillet. Add 1 tablespoon of the olive oil. Stir-fry the broccoli over medium heat until it turns a bright color, 3 to 4 minutes. Remove from pan and set aside.
Reheat the wok. Add 1 tablespoon of the olive oil. Stir-fry the mushrooms, celery and pea pods for 2 to 3 minutes. Remove from the wok and set aside.
Reheat the wok. Add the remaining tablespoon of the olive oil. Remove the chicken from the marinade with a slotted spoon, add to the wok, and stir-fry until the chicken is opaque throughout, about 5 minutes. Add all the vegetables and the almonds, and stir to mix well. Remove from the heat. Sprinkle with the toasted sesame oil. Serve immediately over cooked whole oats or barley.
* To toast the almonds, place in a preheated 350°F oven for 8 to 10 minutes, or until lightly browned.
Published on January 01, 2006