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
Ingredients
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
Directions
Combine all stir-fry sauce ingredients in a small bowl; set aside.
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.
Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.