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Asian

Stir-Fry Chicken and Vegetable Delight

  • 20m serving time
  • 35m cooking time
  • 6 food portion(s)
Stir-Fry Chicken and Vegetable Delight

Made with Maizenaku

Maizenaku
SEE PRODUCT

Stir Fry Sauce

  • ⅔ cup chicken OR vegetable broth
  • 2 tablespoons maizenaku
  • 1 tablespoon sugar
  • ½ teaspoon red crushed pepper
  • 1 clove garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon dark sesame oil

Chicken and Vegetable Delight

  • 3 tablespoons Corn Oil
  • 1 boneless skinless chicken breasts, cut in 1/2-inch strips
  • 1 onion, cut into thin wedges
  • 12 ounces sugar snap peas OR green beans OR asparagus
  • 1 red bell pepper, cut into thin strips
  • 8 ounces mushrooms, sliced
  • 1 can (8 ounces) bamboo shoots, drained (optional)
  • ½ cup sliced green onions
  • ½ cooked rice

HOW TO MAKE

  1. Combine all stir-fry sauce ingredients in a small bowl; set aside.

  2. 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.

  3. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

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