Chinese Chicken with Summer Vegetables

Adding sesame oil to a dish makes a big difference, as this recipe from Bon Appetit attests.

3 tablespoons peanut oil ( I use canola or olive oil)
1 tablespoon sesame oil
2 skinless boneless chicken breast halves (about 8 oz), cut crosswise into thin strips
1/2 large red bell pepper, cut into thin 2-inch-long strips
2 medium-size yellow crookneck squash, halved lengthwise, cut crosswise into thin slices
4 large green onions, thinly sliced
1 tablespoon minced peeled fresh ginger
1-1/2 teaspoons minced garlic
3 tablespoons canned low-salt chicken broth
1 tablespoon soy sauce

Heat peanut and sesame oils in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and stir-fry until just cooked through and beginning to brown, about 2 minutes. Using slotted spoon, transfer chicken to plate. Add red pepper and squash to skillet and stir-fry 2 minutes. Add green onions, ginger, and garlic and stir 1 minute. Return chicken to skillet. Add broth and soy sauce and stir 30 seconds. Season to taste with salt and pepper. Transfer to platter and serve immediately with steamed rice or crisp Chinese noodles.

Serves 2; can be doubled.