How to make it

  • Combine water, soy sauce, cornstarch, agave nectar, and bouillon in a small saucepan.
  • Whisk to mix thoroughly and, while stirring, cook until thickened. Set aside.
  • Add carrots, onion, and celery to Acti-Fryer. Add 1 tablespoon canola oil and cook for about 6 minutes..
  • Add peas, bell pepper and mushrooms. Cook an additional 4-5 minutes, or only until vegetables are crisp-tender.
  • Remove all vegetables and set aside.
  • Add cut-up chicken and 1 tbsp. oil to Acti-Fryer. Cook until chicken is lightly browned & no longer pink.
  • Add vegetables back to Acti-Fryer with the chicken. Add bean sprouts; cook for 3-4 minutes or until all is hot.
  • Place in serving bowl; pour stir-fry sauce over and toss lightly.
  • Serve hot with, or over, rice.

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