This authentic stir-fry chicken and vegetables recipe comes together easily and is ready in less than 30 minutes. Serve with rice if desired.
- 1 cup water
- 1/3 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
- 1/4 cup cornstarch
- 1 tablespoon sesame oil
- 1 lb. boneless, skinless chicken breast halves, cut into thin strips
- 2 cups broccoli florets
- 1 large red bell pepper, cut into 1-inch strips
- 1 large onion, sliced
- Hot cooked rice
COMBINE water, soy sauce and cornstarch in small bowl; set aside.
HEAT oil in large skillet or wok over high heat; stir-fry chicken for 3 to 4 minutes or until no longer pink. Add broccoli, bell pepper and onion; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
ADD soy sauce mixture; cook, stirring occasionally, until mixture boils and thickens. Serve over rice.