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Stir-Fry Chicken and Vegetable Delight

A great chicken and vegetable combination.

Quick Facts

Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 1/6th recipe
Yield: 6 to 8 servings


Stir Fry Sauce

  • 2/3 cup chicken OR vegetable broth
  • 2 tablespoons Argo® Corn Starch
  • 1 tablespoon sugar
  • 1/2 teaspoon red crushed pepper
  • 1 clove garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon dark sesame oil

Chicken and Vegetable Delight

  • 3 tablespoons Mazola® Corn Oil
  • 1 pound boneless skinless chicken breasts, cut in 1/2-inch strips
  • 1 onion, cut into thin wedges
  • 12 ounces sugar snap peas OR green beans OR asparagus
  • 1 red bell pepper, cut into thin strips
  • 8 ounces mushrooms, sliced
  • 1 can (8 ounces) bamboo shoots, drained (optional)
  • 1/2 cup sliced green onions
  • Hot cooked rice


  1. Combine all stir-fry sauce ingredients in a small bowl; set aside.
  2. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes.
  3. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.