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Stir-Fried “Chicken” and Vegetables

30 MINUTES OR LESS Adapted from the book, this dish includes soy “chicken” strips, which provide both texture and flavor for this Chinese-style stir-fry.

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30 MINUTES OR LESS

Adapted from the book, this dish includes soy “chicken” strips, which provide both texture and flavor for this Chinese-style stir-fry.

Preparation

  1. Heat a large skillet or wok over high heat until water drops sizzle. Add 11/2 tablespoons oil, and tilt pan to coat all surfaces. When oil is hot, add “chicken” strips, and stir-fry for 2 minutes. Remove to a bowl, and set aside.
  2. Add remaining oil to skillet. When hot, add frozen vegetable mix, and stir-fry for about 4 minutes. Return “chicken” strips to skillet, add water and soy sauce and stir-fry for 2 minutes more. Reduce heat to medium. Add spinach, cover pan and cook for 2 minutes. Using tongs, turn spinach once, re-cover and cook 2 minutes more. Remove strips and vegetables from pan with slotted spoon, and put into serving dish. Spoon liquid into small bowls, and serve as sauce or dip.

Nutrition Information

  • Serving Size SERVES 4
  • Calories 260
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 18 g
  • Saturated Fat Content 1 g
  • Sodium Content 550 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g