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 calories
carbohydrate: 32.4 g
cholesterol: 46.7 mg
fat: 10.9 g
fiber: 3.6 g
protein: 22.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 648.8 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

6 servings

Recipe Note

A great chicken and vegetable combination.

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