Sesame-Ginger Chicken

 with Vegetables & Stir Fry Sauce

 1 tablespoon toasted sesame seeds*

 4 (3-4 oz.) boneless, skinless chicken breast, cut into pieces

1 teaspoon olive oil

2 tablespoons light Teriyaki sauce

1 teaspoon ground ginger

2 green onions (sliced)

16 oz. fresh salmon (four 4 oz. pieces)

 1/2 cup edible pea pods/snow peas

1/4 cup water chestnuts (canned & sliced)

 1/2 cup carrots (grated or diced)

Cut up the chicken into bite size pieces.  Heat the oil in a large skillet or wok.  Saute the chicken pieces on medium-high heat until brown, (about 10 minutes).  While chicken is browning, mix the Teriyaki sauce, ginger and sesame seeds together.  Set aside.  Turn heat to medium-low, and add the pea pods, water chestnuts and carrots to the chicken and stir fry (about 5 minutes).  Add the Teriyaki mixture, stir well and simmer about another 5 minutes.  Add the green onion on top and serve.

*To toast sesame seeds:  bake uncovered in a shallow pan at 350˚^. F for 10 minutes, or until golden brown.

Makes 4 servings