Stir-Fried ?Chicken? and Vegetables

• 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

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

canola oil, soy chicken, broccoli, water, soy sauce, fresh spinach

Taken from www.vegetariantimes.com/recipe/stir-fried-chicken-and-vegetables/ (may not work)