Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 320
- Carbohydrate: 32g
- Fat: 11g
- Fiber: 4g
- Protein: 23g
- Sugar: 6g
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