Stir-Fry Chicken And Vegetable Delight - cooking recipe

Ingredients

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

Preparation

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.