Heat the vegetable oil in a wok. Sauté the chicken strips until they're fully cooked (the pinkish colouring has gone). Remove the chicken and set aside. In the same wok, sauté the carrot slices for 1 - 2 minutes; add the peppers and snow peas and cook for 1 minute. Add the mushrooms. Add the cooked chicken to the vegetables. Mix the chicken stock, soya sauce, mirin, sugar and ginger in a small bowl. Pour over the chicken and vegetables and continue cooking for 1 minute, or until the sauce comes to a boil. Dissolve the cornstarch in cold water and pour into the wok. Cook for a few minutes, mix well to coat all the ingredients and get a velvety sauce. Before serving, sprinkle with the sesame seeds.

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2 Tbsp. (30 mL) vegetable oil 2 chicken breasts, cut into strips 1 medium carrot, cut on the diagonal 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 7 oz (200 g) snow peas 1 cup (250 mL) mushrooms, thinly sliced 100 mL white chicken broth 5 Tbsp. (75 mL) soya sauce 2 tablespoon mirin sauce 1 Tbsp. (15 mL) sugar 1 Tbsp. (15 mL) grated fresh ginger 1 tsp. (5 mL) cornstarch 1 Tbsp. (15 mL) cold water 1 Tbsp. (15 mL) sesame seeds