Sesame Ginger Chicken Stir Fry

Ingredients

• 
  Sauce
• 16 fluid ounces chicken broth
• 3 fluid ounces soy sauce
• 1-1/2 fluid ounces dark sesame oil
• 1-1/2 ounces (about 1/3 cup) Argo® Corn Starch
• 
  Chicken Stir Fry
• 1 pound, 8 ounces chicken breast, cut into thin strips
• 2 tablespoons minced fresh ginger
• 2 tablespoons Argo® Corn Starch
• 1 fluid ounce oil
• 16 ounces sliced mushrooms
• 6 ounces halved snow peas
• 14 ounces julienned red bell pepper
• 5 ounces green onions, cut into 3/4-inch pieces

Directions

Combine sauce ingredients; set aside.

Toss chicken breast with ginger and corn starch.  Heat oil in large skillet or wok over high heat.  Add chicken; stir fry for 3 to 4 minutes until chicken is no longer pink.  Add mushrooms, snow peas and bell pepper; stir fry 2 to 3 minutes until vegetables are just crisp-tender. 

Add onions and sauce mix.  Bring to a boil, stirring constantly, and boil for 1 minute. 

Serve over rice.