Quick Chicken Stir-Fry
Partially frozen chicken breasts are much easier to cut into thin strips.
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings
12 ounces boneless, skinless chicken breasts, cut into thin strips
4 tablespoons soy sauce, divided
2 tablespoons Argo® Corn Starch
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger
2 tablespoons Mazola® Corn Oil
1 zucchini, sliced
1 red bell pepper, sliced
1 onion, sliced
4 ounces mushrooms, sliced
Optional for a sweeter stir-try, 2 tablespoons Karo® Light Corn Syrup
Hot cooked rice
Combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger in a medium bowl; let stand 15 minutes.
Combine remaining 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add vegetables and stir-fry 5 minutes; remove from skillet.
Heat remaining 1 tablespoon oil in same skillet. Add chicken and stir-fry 2 minutes. Stir in vegetables and soy sauce mixture; stirring constantly, bring to boil and boil 1 minute. For sweeter taste, stir in 2 tablespoons corn syrup while boiling. Serve over rice.