Orange Walnut Sesame Chicken and Vegetable Stir Fry

• 2 teaspoons sesame seeds
• 4 tablespoons cornstarch
• 14 cup gluten-free soy sauce (wheat free)
• 2 teaspoons sugar
• 1 teaspoon crushed red pepper flakes
• 12 cup orange juice
• 1 cup walnuts (broken into pieces)
• 4 chicken breasts
• 12 teaspoon sesame oil (more or less)
• 2 tablespoons cooking oil (more if you need it)
• 2 teaspoons gingerroot (grated)
• 12 cup baby corn (change this to what you like)
• 12 cup water chestnut (change this to what you like)
• 12 cup bean sprouts (change this to what you like)

1. Dice chicken into 1/2 inch chunks and mix with 2 tablespoons of cornstarch.
2. Set aside.
3. In a bowl mix 1/4 cup orange juice (with pulp is better), 1/4 cup soy sauce, 2+/- tablespoons cornstarch, 2 teaspoons sugar, and 1 teaspoon crushed red peppers.
4. set aside.
5. Toast sesame seeds in a clean dry skillet then set aside.
6. Add corn oil to wok and then add small amount of sesame oil bring up to medium heat and add walnuts.
7. Cook walnuts for 1 minute or until toasted (over toasted walnuts will add a strong flavor, good but strong).
8. Remove walnuts to serving plate.
9. Add chicken to wok and cook for 5 minutes.
10. Remove chicken and place on top of walnuts.
11. Add ginger cook for a few seconds then add baby corn, water chestnuts, and bean sprouts and cook for 5 +/- minutes.
12. Add walnuts and chicken back completely mix then push to sides to create hole.
13. Stir the sauce and then pour into hole and bring to a boil.
14. After the sauce had thickened (keep stirring sauce) completely mix for a minute then transfer to serving plate.

sesame seeds, cornstarch, soy sauce, sugar, red pepper, orange juice, walnuts, chicken breasts, sesame oil, cooking oil, gingerroot, baby corn, water, bean sprouts

Taken from www.food.com/recipe/orange-walnut-sesame-chicken-and-vegetable-stir-fry-267168 (may not work)