2 chicken breasts, cut in thin strips
2-3 Tbsp sesame oil, divided
1 Tbsp mirin or granulated sugar, divided
1 medium onion, sliced
4 cloves garlic
1 lb fresh green beans, snapped
1 lb zucchini, sliced into coins
1 Tbsp peppercorn blend, freshly cracked, divided
¼ cup light sodium soy sauce, divided
1. Heat a wok or other deep pan. Add 1 Tbsp sesame oil; heat. Add chicken pieces, in batches if necessary; season with ½ Tbsp of cracked pepper, ½ Tbsp of mirin or sugar, and 1 Tbsp soy sauce. Cook until nearly done; about 2 minutes each side. Remove chicken with spoon, set aside.
2. Chop garlic, add to leftover oil in pan. Add onion; cook until translucent. Add green beans and cook until al dente, adding a tablespoon or so of water as necessary. Season with remaining mirin, pepper, and soy sauce to taste. Add zucchini and cook until tender. Return chicken to pan and heat through. Serve over jasmine rice.
Tips from the Chef:
Don’t overcook the chicken! This will leave it stringy and tough.
Try using other meats or meat substitutes. Shrimp or tofu are both very good.