Chicken and Vegetable Stir-fry
Cut chicken into strips. Rinse Napa cabbage and peppers, pat dry and cut into strips. Rinse mushrooms, pat dry well and slice. Peel and dice onion and garlic. Peel ginger and finely chop.
Toast sesame in the dry wok until light brown and pour onto a plate. Add peanut oil to wok and fry chicken, stirring often. Add onion, garlic and ginger. Then move all up to the edge. Place vegetables and mushrooms in the middle and fry for 5 minutes while stirring. Pour in broth, mix everything and cook for another 5 minutes, stirring often.
Stir soy sauce, sake and cornstarch into broth. Bring to a boil. Season with salt and serve sprinkled with sesame seeds.