Vegetable Stir Fry

Someone I know was heading to Legoland in Carlsbad, CA, for the last few days. I was jealous for about 5 minutes- and then I left the house. It was the most beautiful day here, and actually felt like summer. That being said, I didn't want a heavy, hot meal to heat up the house, so a vegetable stir fry with leftover (from the freezer) roasted chicken seemed like the perfect dinner. The secret to a great stir fry is to pre-cut everything, because once you turn on the pan it takes almost no time to cook.

1 yellow onion, sliced
3 carrots, sliced into sticks
1 celery stalk, sliced
1 cup snap peas
1 orange pepper, sliced
1 yellow pepper, sliced
4 garlic cloves, sliced
1 c. grape tomatoes
1/2 tsp ground ginger
1 tsp black sesame seeds
1 tbsp sesame oil
1 tbsp Cattle Boyz original bbq sauce
2 tbsp soy sauce
1 tbsp water

Heat a non-stick pan with the sesame oil. Add the sliced onions, and cook until softened. Add the carrots and garlic, and cook just a few minutes, until the garlic is softened. Add 1 tbsp of soy sauce, then the rest of the veges except for the tomatoes. Stir in the ginger, and mix well. Add the bbq sauce first, then the water. Mix well. Add the last tbsp of soy sauce and the tomatoes, and mix well. Add the sesame seeds, stir in, and remove from heat.