1 1/2 tsp. peanut or vegetable oil, divided
2 tbsp. green onion
2 garlic cloves, minced
1/2 c. sliced mushrooms
1/4 c. red bell pepper strips
1/2 c. broccoli
1/2 tsp. sesame oil
1/2 lb. chicken cutlets, cut into 1/4 inch thick strips
2 tsp. soy sauce
1 c. cooked long grain rice

In small skillet, heat 1/2 teaspoon oil over high heat. Add onion and garlic, saute until onion is tender, 2 to 3 minutes. Add vegetables and cook, stirring quickly and frequently until tender crisp, 2 to 3 minutes. Remove vegetables from pan and set aside.

In same pan, heat together sesame oil and remaining teaspoon peanut oil. Add chicken and stir fry until chicken begins to brown, 3-5 minutes. Return vegetables to skillet, add soy sauce and cook, stirring constantly, until heated through, 1 to 2 minutes longer. Serve with hot rice. Serves 2.