Four Color Vegetables

well, I mostly made this recipe because the book it had originally come from was written so poorly it was unreadable. I’ll probably add a few more of my own touches to this later on, but for now its pretty tasty as it is.
~~~~~~~~~~~~~~~~~~~~~
1 ½ lb. chicken breast
5 medium green onions
1 c. sliced mushrooms
1 ½ c. sliced carrots
1 ½ c. green beans
¼ c. roasted sesame seeds
2 clove garlic, minced
¼ tsp. sugar
¼ tsp. black pepper
5 Tbs. gluten free soy sauce(WARNING! WALMART GREAT VALUE SOY SAUCE IS NO LONGER GLUTEN FREE)
4 Tbs. oil for stir frying
8 oz. bean threads
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1. cover bean threads in warm water and let soak 30 minutes.
2. cut chicken into thin small strips and add 1Tbsp soy sauce. Set aside.
3. slice mushrooms, green onions, carrots and green beans
4. cut bean threads into 4 inch lengths.
~~~~~~~~~~~
4. heat 1Tbsp oil in wok and add carrots and green beens. stir fry for 4 minutes.
5. add green onions and mushrooms. stir fry for another minute.
6. add garlic, sugar, pepper, 1Tbsp sesame seeds, and 3Tbsp soy sauce. Stir fry for 3 minutes. set aside
7. add 1Tbsp oil. stir fry chicken till no longer pink. add 1Tbsp soy sauce. remove chicken with slotted spoon, leaving juices in pan.
8. add 2 Tbsp oil and add bean threads. stir till juices are soaked up and the threads are hot.

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