In wok or large skillet heat 2 tablespoons corn oil over medium-high heat.
Add- carrots, green peppers, onions; stir fry for 3 minutes. Remove.
Add to wok or skillet; 1 tbsp corn oil and chicken breasts; stir fry 2 minutes or until chicken turns white. Return vegetables.
Stir in 1 cup Stir-Fry Sauce Mix.
Stirring constantly, Bring to boil over medium heat and boil 1 minute
4 servings.
Originally Submitted
8/4/2010
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