Stir Fry

• 5 strips chicken
• 2 ounces broccoli florets
• 1 -ounce bean sprouts
• 2 ounces mushrooms, sliced
• 1 -ounce bamboo shoots
• 2 ounces water chestnuts
• 1 -ounce carrots
• 2 ounces red pepper
• 1 -ounce baby corn
• 2 ounces red onions, chopped
• 2 ounces Asian Sauce, recipe follows
• 3 tablespoons soy sauce
• 3 tablespoons Hoisin Sauce (available at most supermarkets)
• 1/4 cup brown sugar
• 1/3 cup pineapple juice
• 1/2 cup orange juice
• 1 tablespoon chopped, fresh ginger
• 1 clove garlic, minced
• 1 -ounce Kitchen Bouquet
• 1/4 cup cornstarch, to thicken
• 1/3 cup water

1. Over high heat in very large, dry skillet or wok, add the chicken strips and cook stirring for about 3 minutes.
2. Add the remaining ingredients and stir fry until crisp tender.
3. Serve over rice or lo mein noodles.
4. In saucepan, combine all ingredients, except the cornstarch and water.
5. Cook for 45 minutes over medium heat.
6. Place cornstarch in bowl and slowly add water, stirring constantly, until it becomes a paste.
7. Slowly add the paste mixture to the pot, stirring constantly, until the sauce thickens.
8. Add sauce to the stir fry mixture before serving.

chicken, broccoli florets, sprouts, mushrooms, bamboo shoots, water, carrots, red pepper, corn, red onions, asian sauce, soy sauce, hoisin sauce, brown sugar, pineapple juice, orange juice, fresh ginger, clove garlic, cornstarch, water

Taken from www.foodnetwork.com/recipes/stir-fry-recipe.html (may not work)