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| 2 Teelöffel | sesame seeds |
| 2 gross | Boneless skinless chicken breast halves; cut in chunks |
| 1 Esslöffel | cornstarch |
| 2 1/2 Teelöffel | vegetable oil |
| 1 x ca. 450 g | Bunch bok choy; stalks and, leaves cut in half lengthwise, then in pieces, crosswise, , leaves & stalks separated |
| 2 klein | Bell peppers; cut in strips |
| 1/3 Tasse | Bottled stir-fry sauce |
| 1/3 Tasse | orange juice |
| 1/3 Tasse | water |
| 1 Teelöffel | orange peel |
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Toast the sesame seeds in large nonstick skillet over Medium heat. Set aside. Put chicken and cornstarch in ziptop bag. Seal; shake to coat. Heat 2 tsp. Oil in same skillet. Add chicken and stir-fry 5 minutes until opaque in center. Remove to serving plate.
Heat remaining oil in skillet. Add bok choy staks and peppers. Stir fry 5 minutes until almost crisp-tender.
Add bok choy leaves, stir fry 2 minutes. Mix remaining ingredients. Stir into skillet. Add chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds.
Per serving: 191 calories, 5 grams fat, 49 mg. Cholesterol, 605 mg. Sodium
Exchanges: 2/3 other car, 1 vegetable, 3 very lean meat, 1 fat.
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