Chicken Veggie Stir-Fry: The Best Chicken Veggie Stir-Fry Recipe from Cook'n

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	Chicken Veggie Stir-Fry

Serves: 6

B Choice

   2 tablespoons vegetable oil
   6 chicken breasts precooked, cut in chunks
   1 cup stir fry sauce (see recipe)
   3 14-ounce packages oriental vegetables frozen
   1/2 cup almonds slivered
   5 cups brown rice cooked

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Heat wok or frying pan on medium-high heat until water droplets scatter. Add 2 tablespoons "good oil". Then add chicken chunks and cook thoroughly, pouring in ½ cup Oriental Sauce after 2 or 3 minutes.
Add vegetables, almonds, and ½ cup remaining sauce. Continue cooking with lid on, stirring every 2 or 3 minutes until vegetables are crispy-tender.
Serve over brown rice. Add additional (heated) Oriental-Style Sauce to taste. A small amount of mesquite flavoring adds a delicious flair to the sauce.

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