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.
Ingredients
1 clove garlic, minced
3 tablespoons soy sauce
1 onion, cut into thin wedges
1 teaspoon dark sesame oil
8 ounces mushrooms, sliced
1 tablespoon hoisin sauce
1 tablespoon sugar
½ cup sliced green onions
2 tablespoons Argo® Corn Starch
1 (8 ounce) can sliced bamboo shoots, drained
1 red bell pepper, cut into thin strips
½ teaspoon Spice Islands® Crushed Red Pepper
3 tablespoons Mazola® Corn Oil
⅔ cup chicken or vegetable broth
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
