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.
Ingredients
- 3 Tbs. canola oil
- 8 oz. soy "chicken" strips
- 1 10-oz. pkg. mixed frozen vegetables with broccoli, green beans, red bell peppers and mushrooms
- 2 Tbs. water
- 2 Tbs. low-sodium soy sauce
- 1 10-oz. pkg. fresh spinach, well rinsed
Preparation
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.
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
- Calories 260
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 16 g
- Fiber Content 8 g
- Protein Content 18 g
- Saturated Fat Content 1 g
- Sodium Content 550 mg
- Sugar Content 3 g