All You Need
- 1 pouch (135 mL) Simply Asia Spicy Kung Pao Stir-Fry Sauce
- 2 tbsp (30 mL) vegetable oil
- 3 cups (750 mL) assorted vegetables such as sliced carrots, cubed bell pepper and drained canned baby corn
- 1 lb (500 g) boneless, skinless chicken breasts, cut into thin strips
Heat oil in large skillet or wok on medium-high heat. Add vegetables; cook and stir 5 minutes or until tender-crisp. Add chicken; cook and stir 3 minutes or until internal temperature reaches 165°F (74°C).
Stir in Stir-Fry Sauce until well mixed and heated through. Serve with rice or noodles, if desired.
Quick Tips: Use 1 lb (500 g) boneless sirloin or flank steak, cut into thin strips to replace chicken. Cook until internal temperature reaches at least 145°F (63°C).
Use 3 cups (750 mL) frozen stir-fry vegetables, thawed, in place of fresh vegetables. Prepare as directed.