1 each red and yellow pepper, cut into thin strips
1 red onion, cut into thin wedges
Add To Shopping List
How do I make it ?
Whisk corn starch, pesto and broth until blended.
Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add chicken; stir-fry 3 to 5 min. or until done. Remove from wok; cover to keep warm.
Add remaining oil to wok. Add vegetables; stir-fry 3 to 5 min. or until crisp-tender. Add corn starch mixture; cook 1 to 2 min. or until thickened, stirring constantly. Return chicken to skillet; stir-fry 1 min. or until heated through.
Kraft Kitchen Tips!
Substitute trimmed fresh green beans or snap peas for the asparagus.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 3.5 g
Cholesterol 65 mg
Sodium 400 mg
Carbohydrate 12 g
Fibre 3 g
Sugars 5 g
Protein 29 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.