- Stir Fry Sauce:
- 2/3 cup chicken or vegetable broth
- 2 tablespoons Argo® Corn Starch
- 1 tablespoon sugar
- 1/2 teaspoon Spice Islands® Crushed Red 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 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
- 1/2 cup sliced green onions
- Hot cooked rice
- 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.