Sesame Ginger Chicken Stir Fry

Makes 12 servings

Use this delicious Sesame Ginger Sauce on any combination of meats or vegetables.

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.