Chicken Stir Fry

2 T dark sesame oil
2 garlic cloves, minced
2 lb boneless, skinless chicken breasts
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 lb green beans, diced
1 head bok choy, chopped

Heat 1 T oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

Heat remaining T of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately.

Teriyaki Sauce:

1/2 c soy sauce
2 t dark sesame oil
Juice of 2 oranges
2 T honey
2 T ginger, peeled & minced
1/2 c scallions, chopped
2 t garlic, minced
2 t sesame seeds, toasted

Combine all ingredients in a large bowl. Refrigerate 1 hour. Good marinade for chicken, shrimp or beef.