Chicken Sesame Stir-Fry

• 1 cup water
• 1 dash salt
• 12 cup uncooked instant brown rice
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 12 teaspoon toasted sesame oil
• 1 teaspoon canola oil
• 12 lb chicken breast tenders, uncooked and cut in half lengthwise (unbreaded)
• 1 12 cups frozen bell peppers, and onion stir-fry mix thawed and drained
• 12 teaspoon sesame seeds

1. In a 1 quart saucepan, heat 2/3 c of the water and the salt to boiling over high heat.
2. Stir in the rice and reduce the heat to Low.
3. Cover; simmer about 10 minutes or until water is absorbed.
4. Fluff with fork.
5. Meanwhile, in a small bowl, stir remaining 1/3 c water, soy sauce, lemon juice, cornstarch and sesame oil; set aside.
6. Heat non stick wok or 10" skillet over Medium-High heat.
7. Add canola oil; rotate wok to coat sides.
8. Add chicken; cook and stir 2-3 minutes.
9. Add stir-fry vegetables; cook and stir 3-5 minutes or until chicken is no longer pink in the center and vegetables are crisp-tender.
10. Sir soy sauce mixture into chicken mixture; heat to boiling.
11. Cook and stir until sauce is thickened.
12. Sprinkle with sesame seeds and serve over rice.

water, salt, brown rice, soy sauce, lemon juice, cornstarch, sesame oil, canola oil, chicken breast tenders, frozen bell peppers, sesame seeds

Taken from www.food.com/recipe/chicken-sesame-stir-fry-490222 (may not work)