Asian Chicken Vegetable Stir-Fry

1. Cut chicken across the grain into thin strips; sprinkle with pepper. In wok or large deep skillet, heat half of the oil over high heat; stir-fry chicken until no longer pink inside, about 4 minutes. Set aside on plate.
2. Add remaining oil to wok; stir-fry ginger and garlic until fragrant, about 1 minute. Add Arctic Gardens Manadarin Mix and mushrooms; cover and steam until vegetables are tender-crisp, about 6 minutes.
3. Sauce: Meanwhile, in bowl, whisk together chicken broth, soy sauce, vinegar, cornstarch, sesame oil, and hot pepper sauce (if using); pour into wok or skillet and boil, stirring, until thickened, about 2 minutes.
4. Return chicken to pan; stir-fry until heated through. Garnish with green onions.
5. Additional information : Tip: Toast 2 tbsp of sesame seeds cook over medium heat until they become fragrant; sprinkle over dish.

Nutrition Facts (per serving):

Calories: 333

Protein: 44 g

Fat: 9 g

Carbohydrate: 20 g

Fibre: 5 g

Sodium:  711 mg