Serves: 6
Total Calories: 794
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.
This Chicken Veggie Stir-Fry recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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