Instructions: In large skillet or wok, heat 2 TBSP corn oil over medium heat. Add mushrooms, snow peas, carrots, red pepper, garlic, and crushed red pepper. Cook, stirring rapidly 2-3 minutes until tender-crisp. Remove vegetables. Heat remaining 1 TBSP corn oil. Add chicken and stir-fry 2 minutes or until lightly browned. Remove. Add stir-fry sauce, water, and sesame oil. Stirring constantly, bring to a boil and boil 1 minute. Return chicken and vegetables, cook, stirring constantly, until heated through. Serve with brown or white rice.
Notes: "Stir Crazy, Dinner Dessert and More" with Argo and Kingsfords Corn Starch
Your Chicken and Vegetable Stir-Fry is ready. Bon appetit!
Related recipes: Oriental, Chicken, Stir-fry
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