Stir-Fry Chicken And Vegetable Delight

• Stir Fry Sauce:
• 2/3 cup chicken or vegetable broth
• 2 tablespoons Argo(R) Corn Starch
• 1 tablespoon sugar
• 1/2 teaspoon Spice Islands(R) 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(R) 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

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.

fry sauce, chicken, starch, sugar, red pepper, clove garlic, soy sauce, hoisin sauce, dark sesame oil, chicken, corn oil, chicken breasts, onion, sugar snap peas, red bell pepper, mushrooms, bamboo shoots, green onions, rice

Taken from www.allrecipes.com/recipe/239260/stir-fry-chicken-and-vegetable-delight/ (may not work)