Stir-Fry Chicken and Vegetable Delight recipe
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Ingredients
- ⅔ cup chicken or vegetable broth 2 tablespoons Argo® Corn Starch 1 tablespoon sugar ½ teaspoon Spice Islands® Crushed Red Pepper 1 clove garlic, minced 3 tablespoons soy sauce 1 tablespoon hoisin sauce 1 teaspoon dark sesame oil 3 tablespoons Mazola® Corn Oil 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips 1 onion, cut into thin wedges 12 ounces sugar snap peas* 1 red bell pepper, cut into thin strips 8 ounces mushrooms, sliced 1 (8 ounce) can sliced bamboo shoots, drained ½ cup sliced green onions Hot cooked rice
Nutrition Info
- 320.3 caloriescarbohydrate: 32.4 gcholesterol: 46.7 mgfat: 10.9 gfiber: 3.6 gprotein: 22.8 gsaturatedFat: 1.9 gservingSize: -sodium: 648.8 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Stir-Fry Chicken and Vegetable Delight
Directions
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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.