Ingredients:
1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1/4 cup water
3 tablespoons MAGGI Seasoning Sauce
3 tablespoons fish sauce
4 teaspoons granulated sugar
2 tablespoons vegetable oil
1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 medium red bell pepper, seeded, cored and cut into thin strips
3 medium carrots, thinly sliced
1 can (8 oz.) bamboo shoots, drained
2 green onions, cut into 1-inch pieces
1 cup fresh basil, cut into strips
Hot cooked rice
Directions:
COMBINE sweet chili sauce, water, seasoning sauce, fish sauce and sugar in small bowl; set aside.
HEAT oil in wok or large, deep skillet over medium heat. Add chicken; stir-fry for 4 minutes or until chicken is no longer pink. Add bell pepper, carrots, bamboo shoots, green onions and chili sauce mixture.
COOK, stirring constantly, for 3 to 5 minutes or until vegetables are crisp-tender and sauce starts to thicken. Add basil; cook for 30 seconds or just until wilted. Serve over rice.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
