Vegetable Stir-Fry

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Washington Post


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1/4 cup tamari* (may substitute soy sauce)

1 scant tablespoon balsamic vinegar

1 to 2 tablespoon water

3 tablespoons maple syrup

1 1/2 tablespoons fresh lime juice

1 teaspoon minced garlic

1 teaspoon minced fresh ginger root

Pinch cayenne pepper

1/2 teaspoon toasted sesame oil

3/4 to 1 pound boneless, skinless chicken breast, cut into bite-size pieces

4 teaspoons peanut or vegetable oil

1 cup broccoli florets

2 carrots, thinly sliced

1/2 red onion, cut into thin wedges

1/2 cup sliced mushrooms

1 zucchini, thinly sliced

Leafy green parts from 1 large head of baby bok choy, cut into strips

Sesame seeds or cashews

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