Meanwhile, in a wok or large non-stick skillet, over a medium high heat, heat olive oil. Add onions, asparagus, peppers, and corn and stir-fry for 2-3 minutes. Add chili sauce along with chicken and stir-fry 1-2 minutes. Dissolve cornstarch into chicken broth and add to wok stirring for 1-2 minutes until sauce has thicken slightly. Finish by mixing in basil and cayenne pepper.
Serve stir-fry mix over warmed orzo pasta and top with chow mein noodles.
Serving Size 342g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat10g (15%)
Saturated Fat 1g (8%)
Trans Fat 0g
Total Carbohydrate44g (15%)
Dietary Fiber 5g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.