Chicken Stir Fry

Ingredients:
½ cup peanut oil
1 pound skinless chicken breast, thinly sliced
Juice of half a lemon
Salt and black pepper
1 medium red onion, peeled and sliced into half-moons
1 two-inch piece fresh ginger, peeled and minced
1 small jalapeno pepper, seeds removed and minced
6 garlic cloves, peeled and minced
1 large head broccoli, florets and stem cut into bite-sized pieces
2 medium carrots, peeled and thinly sliced on the bias
1 medium yellow bell pepper, seeded and cut into thin strips
1 cup cremini mushrooms, stems and caps thinly sliced
1 bunch scallions, white and green parts thinly sliced
2 teaspoons fish sauce
2 tablespoons soy sauce
Juice of two limes
1 tablespoon toasted sesame seeds
1 bunch cilantro, minced

Procedure:
1) In a small bowl, combine chicken pieces lemon juice, salt and fresh black pepper. Allow to rest 5 minutes.

2) In a skillet large enough to hold all ingredients, heat ¼ cup of the peanut oil. Add the chicken pieces and cook until golden brown on all sides about 10 minutes.

3) Using slotted spoon, remove chicken and set aside on a paper towel.

4) Using the same skillet, heat remaining sesame oil. Add the onion, ginger and jalapeno. Cook until onion becomes translucent, about 5 minutes.

5) Add the garlic, toss to combine and cook about 1 minute.

6) Add the broccoli, cook 2 minutes more. Add the carrots, cook for 1 minute. Add the peppers cook one minute more. Add the mushrooms and scallions cook one minute more.

7) Return the chicken to the pot and add fish sauce, oyster sauce and lime juice. Stir to combine, taste and adjust seasoning. Cook about 3 minutes or until chicken is hot and vegetables are tender crisp.

8) Add the sesame seeds and cilantro, stir to combine cook one more minute. Serve immediately alone or over rice. Enjoy!