Stir-Fry Chicken and Vegetable Delight
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Stir-Fry Chicken and Vegetable Delight

1. Chicken or vegetable broth - ⅔ cup
2. Argo® Corn Starch - 2 tablespoons
3. Sugar - 1 tablespoon
4. Spice Islands® Crushed Red Pepper - ½ teaspoon
5. Garlic, minced - 1 clove
6. Soy sauce - 3 tablespoons
7. Hoisin sauce - 1 tablespoon
8. Dark sesame oil - 1 teaspoon
9. Mazola® Corn Oil - 3 tablespoons
10. Boneless skinless chicken breasts, cut into 1/2-inch strips - 1 pound
11. Onion, cut into thin wedges - 1
12. Sugar snap peas* - 12 ounces
13. Red bell pepper, cut into thin strips - 1
14. Mushrooms, sliced - 8 ounces
15. Sliced bamboo shoots, drained - 1 (8 ounce) can
16. Sliced green onions - ½ cup
17. Hot cooked rice - ½ cup

How to cook deliciously - Stir-Fry Chicken and Vegetable Delight

1. Stage

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.