Studio Café’s Chicken Stir-Fry

Make a marinade by combining half the olive oil with the garlic. Add chicken strips and stir to coat. Refrigerate for at least two hours before cooking.

In a saucepan, combine all of the stir fry sauce ingredients except the coriander leaves. Bring to a boil and simmer for 15 minutes. Strain and add coriander. Set aside. This sauce may be prepared in advance and will keep in the refrigerator for one week.

In a large skillet or wok, heat the remaining ¼ cup of olive oil. Add marinated chicken strips, seasoned with salt and pepper. Cook until almost done. Add vegetables, beginning with those requiring the longest cooking time. Add stir-fry sauce and simmer until vegetables are just cooked.

Serve with Oriental noodles, tossed with chopped coriander leaves, salt and pepper. Sprinkle stir-fry with toasted sesame seeds and garnish with whole coriander leaves.